As I said last week, this is one of those years when Valentine’s Day falls on a Saturday, so there is time for a little planning and an opportunity to make the day that bit special. If you want to get off to a good start, you could not do better that to surprise the one you love with this delicious breakfast that you could have on a tray in less than half an hour.

This meal is very inexpensive so you can up the budget on a present. I have put two eggs in this recipe, but you can always double it if you love eggs. Brady’s Family Ham does a very good shredded ham. The chili flakes are very hot so use them sparingly. I always use the ready-roasted peppers at demos. They are very handy and the sort of thing you should keep in your cupboard.

If you want to make breakfast extra special, you could try the egg in the heart with smoked salmon and avocado. You will certainly get a smile. And, depending on how well you do, it may be a laugh, but that is a great way to begin any day. I usually use Burren smoked salmon, or you cold use smoked trout instead. This also works well as a brunch after a little prosecco.

I did this one on the radio with Marty Whelan and he has promised to make it for his wife. We will see. He will be able to manage the prosecco part anyway.

Happy cooking.

Home Chef is on RTÉ One at 7.30pm on Wednesdays.

Baked eggs with spinach & ham

Serves two

1 tbsp Donegal rapeseed oil

1 small red onion, finely chopped

1 garlic clove, crushed

1 tsp paprika

400g can chopped tomatoes

Pinch dried chilli flakes (optional)

100g (4oz) ready-roasted peppers from a jar or can, drained and thinly sliced

150g (5oz) shredded ham

50g (2oz) baby spinach leaves

2 medium eggs

Sea salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, to garnish

Sliced crusty bread to serve

  • Preheat the oven to 180°C (350°F/ gas mark four). Heat the oil in a small sauté pan. Add the onion and cook for about five minutes until softened. Stir in the garlic and paprika and cook for another couple of minutes. Add the tomatoes, chilli flakes, if using, and 100ml of water. Season to taste and stir in the peppers and ham.
  • Bring the sauce to simmer and cook for 10 minutes until the sauce has reduced and has started to thicken. Fold in the spinach and allow it to wilt down.
  • Make two hollows in the tomato and pepper mixture and crack the eggs into them. Season to taste and place in the oven for 10 minutes until the whites of the eggs have set. Garnish with the parsley and then serve straight away with crusty bread.
  • Egg in the heart with smoked salmon & avocado

    Serves one

    Knob of butter

    2 slices white bread (from a sliced pan)

    1 small firm ripe avocado

    ½ lemon pips removed

    1 large egg

    2-3 slices smoked salmon

    Handful watercress or baby spinach

    Sea salt and freshly ground black pepper