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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My Dad made this for breakfast on the weekend, it was very good, can be had any time of the day Ingredients:
1 teaspoon olive oil or 1 teaspoon butter |
12 slices good quality ham (thin slices) |
12 large free-range eggs |
2 tablespoons cream |
sea salt |
fresh ground black pepper |
2 tablespoons parsley, roughly chopped |
4 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat oven to 180°C (350°F).
2. Lightly oil or butter a 12-hole muffin tray.
3. Line the base and most of the sides of each mould with a slice of ham.
4. Break an egg into the ham.
5. Drizzle with cream, and scatter with sea salt, pepper, parsley and parmesan.
6. Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
7. Leave to cool for 5 minutes.
8. Run a knife around each mould to loosen the ham and egg, remove to a wire tray.
9. Eat warm or at room temperature.
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