“My Dad made this for breakfast on the weekend, it was very good, can be had any time of the day”
READY IN:
20mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

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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