1 x 30g/1oz slice of ham
4 fresh basil leaves
1 tbsp lactose free cream
1 large free-range egg
1 tbsp grated Red Leicester
sea salt and freshly ground black pepper
olive oil, for drizzling
squeeze of lemon
Serves - 1
Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside.
Spoon in the lactose free cream and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.
Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny.
Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot.
Recipe adapted from: Good Food