- 11 tsp olive oil or butter, for lining the muffin tray
- 12 thin slices good quality ham
- 12 large eggs, preferably free-range
- 2 tbsp cream
- sea salt
- freshly ground black pepper
- 4tbsp freshly grated parmesan
- Heat the oven to 180C/350F/Gas 4.
- 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. Drizzle with the cream and scatter with sea salt, pepper and parmesan.
- Bake for 15 to 20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
- Leave to cool for 5 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.