A fantastic way to use up leftover Christmas ham (you saved some, didn’t you??)! These irresistible Ham, Egg and Cheese Pockets are soft on top and crispy on the bottom, they take 3 minutes to assemble and you won’t dirty a single thing. I mean it! NO DIRTY DISHES!
I hope you had a WONDERFUL Christmas day! Thank you to everyone who sent such lovely messages in response to the Christmas email I sent out. I saved them all in a special folder and on Christmas Day afternoon, I settled into my mother’s massage chair (with Dozer at my feet), turned it on, and as I was being wobbled and jabbed, kneaded and tapped, I read every single one of them with a goofy grin of happiness on my face. ☺️ Felt like a bonus Christmas present.❤️ So thank you again!
Every year on Boxing Day (the day after Christmas, a holiday recognised by Commonwealth nations), I share a Christmas leftovers recipe. As I did a Leftover Turkey Pot Pie after Thanksgiving, I’m doing a ham one for Christmas.
And so I present to you these No Washing Up Ham, Egg & Cheese Pockets. A little belated Christmas present to all those who were tasked with washing up the mounds of greasy roasting pans, cake tins, mixing bowls and seemingly endless piles of plates, cutlery & glasses. 😉
PS I used toothpicks to hold the parcel together so I could take a photo, but you don’t need to (watch the quick video below the recipe).
I realise the name is a bit clunky. And if there is anyone reading this who is more of a wordsmith than me, I’d dearly love suggestions for a better name. It sounds almost childish, doesn’t it? And yet somehow, very me. 🙂 (Both the ridiculous sounding name and the recipe itself!).
I kept these breakfast pockets very simple, made with just ham, egg and cheese. But think of the possibilities! Add some greens, olives, sun dried tomatoes. Switch out the ham with salami or other cured meat. Cook some bacon. Just use this recipe as the base for your own creations!
These breakfast pockets are my 2nd No Washing Up invention. The first was this No Washing Up Ham Egg and Cheese Bread Bowls (SO GOOD!) which I am still very fond it. Those are made with bread rolls, these are made with tortilla wraps or any kind of flatbread that is thin and pliable enough to fold into pockets.
I know the concept for this recipe is very simple but if you’d like a visual for how I wrap these, I’ve made a quick little video which is below the recipe.
Christmas is over for another year. But the feasting shall not stop! Let’s make the most of our Christmas leftovers!! – Nagi xx
- 2 soft large wraps / tortillas (approx 23 cm / 9" diameter) (Note 1)
- 110-150 g / 3.5-5 oz ham slices (Note 3)
- 1/2 - 2/3 cups grated cheddar or tasty cheese (or any other melting cheese) (Note 2)
- 2 eggs
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!
1. I use Mission soft wraps and large tortillas.
2. You can use any cheese that melts, like Monterey Jack, Gruyere, even Swiss. I usually don't make this with mozzarella cheese because it doesn't have as much flavour, but can if you want to!
3. I made this with leftover Christmas ham sliced pretty thinly. But you can use any ham you want - or even sub with other cured meat of choice.
4. This is not suitable for freezing because cooked whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 minutes, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat at 180C/350F in oven for 10 minutes or in the microwave (1 minutes on high should be enough)
No Washing Up ham Egg and Cheese Pockets recipe video!
LIFE OF DOZER
Bounding and smiling with joy that Christmas is over. NO MORE stoopid Santa hats and reindeer horns! (Little does he know that New Years’ Eve is looming….oh think of the possibilities!!)