Mini ham and egg pies Recipe

  • 1 tsp olive oil or butter
  • 12 slices good quality ham
  • 12 large eggs
  • 2 tbsp cream
  • sea salt
  • freshly ground black pepper
  • 2 tbsp roughly chopped parsley
  • 4 tbsp grated parmesan
  1. Heat the oven to 180C/350F/Gas 4.
  2. Lightly oil or butter a 12 hole muffin tray. Line the base and most of the sides of each mould with a slice of ham, then break an egg into the hollow.
  3. Drizzle with the cream, and scatter with sea salt, pepper, parsley and parmesan.
  4. Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
  5. Leave to cool for five minutes, then run a knife around each mould to loosen the ham and egg, and remove to a wire tray. Eat warm, or at room temperature.
  6. Serve with a handful of herb and baby leaf salad.