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Prep 20 mins
Cook 20 mins
This is a clever way to serve ham and eggs for breakfast, and it's ideal for hostesses tired of the usual bacon-eggs-tomato flat on a plate! Serve with lots of toast or with fresh buns. Even at breakfast the little pies look best if dressed up with sliced lettuce or a tiny salad, on which you have sprinkled a little vinaigrette.
- 12 jumbo eggs (jumbo-size, preferably free-range)
- 12 slices ham (the large round cuts work best)
- 12 grape tomatoes, red-ripe (or use cherry tomatoes)
- 4 tablespoons flat leaf parsley, finely chopped
- 6 tablespoons parmesan cheese, finely grated (Pecorino is an alternative)
- flaky sea salt (like Maldon or Fleur de Sel)
- white pepper
- Preheat oven to 350 deg F/180 deg Celsius.
- Use a 12-hole muffin pan (the ordinary size) and butter the hollows well.
- Line the hollows with the ham slices, pressing them in carefully. The ham slices should be large enough so they poke out above the hollows.
- Break an egg into each hollow, then cut each small tomato in two, and put on top of each egg.
- Mix the parsley and cheese and divide among the "pies", sprinkle each very lightly with a few flakes of salt each, and finish off with a light sprinkle of white pepper.
- Bake for 18 - 20 minutes -- the egg white might run into the muffin hollow, but no matter. You might have to check yourself whether the eggs are done by poking carefully with a fork to see if the whites are set.
- Let rest just a minute or so.
- Run a silicone spatula around the sides to loosen carefully, and remove to heated plates.
- Serve two "pies" per person, garnished, and served with toast or fresh breakfast buns.