Little egg and ham pies
( SERVES 10 )
Pop a little something different in to the lunchbox this week.
|100 g||Champagne ham, use the Beehive range of shaved ham|
|2 Tbsp||Fresh parsley, chopped|
|4 Tbsp||Parmesan cheese, grated|
- Heat the oven to 180C.
- Lightly oil or butter 10 holes of a muffin tray. Use 2 slices of ham to line the base and most of the side of each hole and break an egg in to the hollow.
- Drizzle with cream and scatter with salt, pepper, parsley and grated parmesan.
- Bake for 15-20 minutes until the egg is set. Leave to cool for 5 minutes, then loosen with a knife and lift out on to a wire rack.