SPICY SALSA BAKED EGGS WITH SMOKED HAM ASPARAGUS AND CREAM ON A BED OF WATERCRESS AND SPINACH

Gorgeous rich and sumptuous comfort food, this easy cook one pot dish is quick to make and loaded with flavour and goodness.  I make this with three eggs thinking I will never eat all that and I do every time, in fact I know I would eat more!  I love the flavour of the hot salsa as it elevates through the rich creamy smoked ham and egg yolk sauce which oozes over asparagus spinach and watercress making each spoonful sing to my taste buds.

Ingredients

(serves one)

3 eggs

6 spears asparagus

80g smoked ham torn

1 handful watercress

1 handful spinach

100ml single or double cream

Salsa ingredients

1/4 lime

1 tomato de-seeded and chopped

1 spring onion sliced

1/4 red pepper finely diced

1 tbsp coriander chopped

Sea salt

Black pepper

Pre-heat your oven to 190 degrees, In a bowl add all the salsa ingredients and season with salt and pepper next take a oven proof dish approx 6-8 inches in diameter and layer half the watercress, spinach and ham in the bottom, then crack in the three eggs, add the remaining ham, watercress and spinach, pour over the cream and season with a little salt and pepper and sprinkle on the salsa.

Bake in the oven for approx 18 minutes there should still be a hint of a wobble when cooked and the yolks will be mollet with a slow thick run when broken adding that extra rich depth to your already gorgeous cream sauce.