These are a favorite of mine. Easy to make, sometimes I eat all 6 pies, sometimes I share 3 with my girlfriend and have some toast. They're also really good that evening after they've been in the frdige all day. You can make more of less pies if you want, and these measurements are just guidelines (I never measured out anything). Sometimes I dont use cream. Sometimes I use mozzarella cheese (and lots of it) So just try it and add whatever you like! Ingredients: 1 tsp olive oil or butter 6 thin slices good-quality ham 6 extra large free-range eggs (extra large is too big for some tins, so large is ok too) 1 tbsp cream Sea salt Freshly ground black pepper 1 tbsp roughly chopped parsley 2 tbsp grated parmesan Directions: 1. Heat the oven to 350 F. Lightly oil or butter a 6-hole muffin pan. Line the bottom and most of the sides of each cup with a slice of ham, then break an egg into the hollow. Drizzle with the cream and scatter with seal salt, pepper, parsley, and parmesan 2. Bake for 15 to 20 minutes until the egg is just set and starting to shrink away from the sides of the cup. Leave to cool for 5 minutes, then run a knife around each cup to loosen the ham and egg, and remove to a wire rack. Eat warm, or at room temperature Yield: 6
