These Ham and Egg Cups are the perfect bite-sized brunch recipe, and only take 25 minutes to make. Cheesy and hearty, they ...

This ham and egg sandwich bake is the perfect casual, family-friendly meal that’s both comforting and easy to make. With a golden, cheesy topping and layers of rich, savoury goodness ...

Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs ...

Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread ...

Place the ham in the bottom of the pan ... but the yolks can still be runny. Sprinkle the eggs with the herbs and serve in the skillet. Recipe courtesy of The Lodge Cast Iron Cookbook: A Treasury ...

A modern-day twist on the croque madame, this baked egg sandwich simplifies this French classic without making a bechamel sauce or frying eggs. serves ...

Add your ham hock in. Bring to the boil ... Bring a saucepan or shallow pot of water to a simmer and add vinegar. Crack an egg into a small bowl. Using a spoon, stir water around in a whirlpool.

Gosh, that Christmas ham was good, right? But what to do with the rest? There are only so many ham sandwiches one can eat. Here are three deliciously different ways to use up any leftovers.

This simple recipe from Adam Liaw's latest cookbook requires few ingredients for a snappy, crowd-pleasing midweek dinner.

Freezing and reheating soups and stews: Soups and stews can also be frozen in batches or individual servings. Reheat over low ...