Like cooking but lazy? This series is going to have the recipes for you!

Another day, another “I’m not sure I can call this a recipe” moment…

This works perfectly as a brunch / lunch option and is super easy. It’s just one of those no mess, no fuss things that you can throw together really quickly. ham and egg basket ingredients


  • olive oil
  • ham – parma ham ideally, but regular ham works just as well
  • large, free range eggs
  • parmesan – or mature cheddar / hard cheeses also work
  • greenery – honestly, most things work. I’ve used spring onions, chives, spinach…
  • bread – whatever you like best. Personally, I think granary bread is lovely for this or round rolls work well if you’re wanting to go for pretty presentation.
  • salt and pepper ham and egg baskets before cooking
  1. Use ramekins or a deep muffin tray and grease each one with oil or butter.
  2. Take the ham and wrap around the inside of the ramekin. Make sure there are no gaps.
  3. Break an egg into each ramekin and season with salt and pepper and a little bit of parmesan.
  4. Chop some spring onions (or whatever greenery you’re using!) and add on top.
  5. Place the ramekins into an oven, pre-heated to 200 degrees for approximately 10 minutes – just keep an eye on them and use your common sense. If they look like they need a little longer stick them in for another couple of minutes.
  6. When you have about a minute remaining, pop down some granary bread to toast.
  7. Take out of the oven and remove baskets from the moulds.
  8. Place each basket onto a piece of toasted bread and drizzle a little bit of olive oil over. ham and egg basket cooked

Yummy! ham and egg baskets cooked

What I love about this “recipe” is how you can adapt it to use up any similar kind of ingredients you have in your fridge. The list above includes my ideal ingredients but these pictures were taken used regular ham and chives because that’s what I had in the fridge that needed using up.


Like cooking but lazy? This series is going to have the recipes for you!

I actually really, really enjoy cooking. Proper cooking. When I have the time. And therein lies the problem. A lack of time. After a long day, the last thing I want to do is spend ages cooking. Recipes like this one are what I need after a long day. Ones where you need to do nothing more time consuming than shove some things together and bung it in the oven or a pan. At a pinch I’ll accept some gentle chopping being added into the mix…

I have to admit that I’m not really sure I can call this a “recipe”. It’s literally, as the name suggests, a list of canned items that get opened along with a couple of other things, chucked in a pan and left to simmer away. Pinterest has a few different versions of this soup kicking about but this is my favourite way of making it. Served with some crusty bread or a toasted pitta, it’s delicious! 6 Can Taco Soup IngredientsIngredients:

  • 1 can black eyed beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can sweetcorn, drained
  • 1 can chopped tomatoes
  • 1 can of cream of chicken soup
  • 1 can / jar of enchilada sauce
  • 1 packet of chicken breast (approx 200-300g)
  • 1 packet of chicken broth
  • 1 packet taco seasoning
  1. Open cans
  2. Chuck all ingredients together in a large pan (rip your chicken into bite sized chunks as you throw it in).
  3. Heat until warm, stirring occasionally.
  4. Serve. Crusty bread, a warmed pitta bread or tortilla chips are all great with this. If I’m feeling all fancy I might throw some grated cheese on top before serving.

I know, I know… Super complicated. Hang in there though. You might just be able to see this recipe through to completion… 😉

Taco soup

This may not look the most amazing for presentation, particularly if you have skillz like mine and go for the “throw it in a bowl” option everytime, but it’s quick, easy and tastes amazing, plus it has just enough of a kick to make it much more interesting than your standard soup.