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Monday, June 10, 2013

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

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.

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