No Washing Up Ham, Egg & Cheese Pockets
User Reviews
5
No Washing Up Ham, Egg & Cheese Pockets
Description
This recipe uses large soft wraps or tortillas layered with thinly sliced ham, a ring of grated cheddar or similar melting cheese, and a cracked whole egg placed inside the cheese ring. The edges of the wrap are folded carefully to enclose the filling and wrapped tightly in foil to hold the shape during baking.
Baking at 180°C (350°F) for 25 minutes cooks the egg to a soft dome shape inside the pocket while the edges and base develop a crispy texture. The cheese melts creating a creamy barrier around the egg, and the ham adds savory flavor with a slight meaty bite. The method avoids washing dishes because the foil serves as the cooking container.
These pockets serve well hot for breakfast or a portable lunch. They can be enjoyed immediately after baking to retain crispiness. The recipe suggests various cheese options with sufficient melt and recommends thinner ham slices to shape the filling evenly. Leftover or special occasion cured meats can substitute the ham.
The notes caution against freezing the baked pockets as egg whites can become rubbery. For freezing, whisking the egg before filling and partially baking before cooling and freezing is suggested, with reheating steps provided.
Ingredients
- 2 wrap approx 23 cm / 9" diameter) (Note 1, soft large
- 2 tortilla approx 23 cm / 9" diameter) (Note 1, soft large
- 110-150 g / 3.5-5 oz ham Note 3, sliced
- 1/2 - 2/3 cups cheddar cheese or any other melting cheese) (Note 2, grated or tasty cheese
- 2 egg
Instructions
- Preheat oven to 180C/350F (all oven types).
- Place 2 pieces of foil on a work surface and spray with oil (any).
- Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham off cuts and shavings.
- Place cheese in the middle of the ham, the form into a ring.
- Working quickly (one pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a package (see video below recipe). Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak)
- Place on baking tray.
- Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.
- Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!
Notes
- Use soft, large wraps or tortillas for easy folding and sealing of the pockets.
- Choose melting cheeses like cheddar, Monterey Jack, or Gruyere for best flavor and texture.
- Thinly slice ham or substitute with other cured meats for even filling distribution.
- Cooked pockets are not ideal for freezing due to egg white texture changes; instead, partially bake whisked eggs before freezing and reheat properly.
- Serve immediately after baking to preserve crisp edges and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 194g | |
| Calories | 415cal | 21% |
| Carbohydrates | 34.8g | 12% |
| Protein | 25g | 50% |
| Fat | 20.1g | 31% |
| Saturated Fat | 9.1g | 46% |
| Cholesterol | 222mg | 74% |
| Sodium | 921mg | 38% |
| Fiber | 5.2g | 21% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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