Baked eggs with parma ham

This is another quick and easy breakfast treat, you can also make these in advance and take them on the run like you could a scotch egg. Picnic, brunch, brinner, whatever you fancy they won't disappoint. Great stuff.

Baked eggs with Parma ham and rosemary

Ingredients: (serves 2)
4 slices Parma ham/proscuitto/spek
4 eggs
a few sprigs of rosemary
salt and pepper
20g strong, hard cheese (emmental/pecorino/parmesan)

Toast to serve

Method:
Preheat oven to 200*C
Grease 4 cups of a muffin pan with butter
Line the 4 cups with the slices of ham, circling them around the edges and then joining the ends together to form a border.
Carefully crack the eggs inside each of the ham borders.

Season with a little rosemary and salt and pepper. Grate over the cheese and pop into to oven.
Bake for 7-9 minutes, 7 minutes for slightly runny and 9 minutes for just set.
Use a spoon or a knife to carefully lift the baked eggs out of the muffin tray and serve on buttered toasts.