Chasse is a substantial breakfast dish in which the eggs are baked on a bed of cooked ham and potatoes with the addition of diced tomatoes and grated cheese. Rather a daunting way to start the day, you might prefer it for lunch.


  • 550 g/ lb potatoes, peeled
  • about 30 g/ 1 oz butter, plus more for greasing
  • 4 tomatoes, blanched, skinned, deseeded and diced
  • 4 slices of cooked ham
  • 4 eggs
  • 60 g/ 2 oz Cheddar cheese, grated
  • salt and pepper


Preheat the oven to 200°C/400°F/gas 6. Parboil the potatoes for 2 minutes, drain and put in a buttered ovenproof dish. Scatter over the tomatoes, dot with butter and bake for 20 minutes.

Stir to redistribute and return to the oven until the surface starts to brown, about another 10 minutes.

Remove from the oven and make 4 holes to expose the base of the dish. Lay a slice of cooked ham in the bottom of each, then break the eggs on top of the ham. Sprinkle the grated cheese over all and season. Return to the oven for 5–6 minutes or until the whites of the eggs have just set and the cheese melted.

Serve while still very hot.