Baked Eggs with Ham & Cheese and Clodagh’s Daily Happy Juice Image

Baked Eggs with Ham & Cheese and Clodagh’s Daily Happy Juice

If These Meals Could Talk - "Clodagh McKenna"

Prep Time
Cook Time


For the baked eggs

  • 15g (½ oz) butter
  • 4 medium free range eggs
  • 75g (2½ oz) cooked ham, shredded
  • 50g (2 oz) gouda cheese, grated
  • 1 tsp Dijon mustard
  • ¼ tsp grated fresh nutmeg
  • ½ tsp thyme leaves,
  • 2 tbsp double (heavy) cream
  • Sea salt and freshly ground black pepper
  • To serve
  • Soda bread, toasted
  • Thyme leaves

For Clodagh’s daily happy juice

  • 30g (1 oz) baby leaf spinach
  • 100g (3½ oz) pineapple or mango chunks
  • ½ apple, halved, cored and sliced
  • ¼ cucumber, sliced
  • 1 celery stick, sliced
  • 1¼cm (½ inch) root ginger, peeled and sliced
  • 4 tbsp natural yoghurt
  • 3-4 ice cubes


For the baked eggs

  1. To make the baked eggs, first preheat the oven to 180°C/350°F/Gas Mark 4 (fan oven).
  2. Grease two small ovenproof dishes with the butter and crack two eggs into each one. Divide the shredded ham between the two dishes.
  3. Place the cheese in a bowl and whisk together with the mustard, nutmeg, thyme and cream. Season with salt and pepper.
  4. Scoop the cheese mixture on top of the eggs.
  5. Place the dishes on a baking tray and bake for 10-12 minutes.
  6. Garnish with a few thyme leaves and a twist of black pepper and serve with toasted bread cut into thin slices to dip

For Clodagh’s daily happy juice

  1. To make Clodagh’s Happy Juice, place all the ingredients in a juicer and blend until you reach a smooth consistency.