Save to your scrapbook
Baked courgette and egg with cheese sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 essential Waitrose
Courgettes, halved lengthways
100g pack essential Waitrose British Honey Roast Ham
400g can essential Waitrose Chopped Tomatoes
4 essential Waitrose Free Range Eggs, hard boiled, shell removed and sliced
350g tub essential Waitrose Cheese Sauce
25g dried breadcrumbs
1. Preheat the oven to 200ºC, gas mark 6. Blanch the courgettes in boiling water for 5 minutes then drain and cool. Wrap each half in a slice of ham.
2. Place the tomatoes in the base of an ovenproof serving dish and top with the courgettes. Lay the egg slices on top of the courgettes.
3.Heat the sauce a little before pouring over the dish. Sprinkle with breadcrumbs and bake for 20–25 minutes until golden and tender.
Typical values per serving:
This recipe was first published in April 2013.