Egg and Ham Pies
Jill Dupleix's Little Egg and Ham Pies
Makes: 12
Preparation time: 5 minutes
Cooking time: 20 minutes
Serve hot for supper, warm for brunch, or at room temperature in a school lunch box or picnic hamper.
Ingredients
- 1 tsp olive oil or butter
- 12 large British Lion eggs
- 12 thin slices of ham, bacon or pancetta
- Sea salt and pepper
- 1 tbsp roughly chopped parsley
- 2 tbsp grated parmesan
Procedure
- Heat the oven to 180C/Gas 4.
- Lightly oil or butter each mould of a large-hole muffin tray.
- Line each mould with a slice of ham, letting it flop out at the top, then break an egg into each hollow.
- Scatter with salt, pepper, parsley and grated parmesan.
- Bake for 20 minutes until the egg is set and starting to shrink away from the sides, and the ham is crisp.
- Remove from the oven and leave to cool for 5 minutes.
- Run a knife around each mould to loosen each pie, then remove to a wire tray.
- Eat warm or cold.