Ham and Egg in a Muffin Tin

"Something I saw Iaan Hewitson do on TV, which I tried. Good for guests for a Brunch."
 
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photo by Cook in Mid TN photo by Cook in Mid TN
photo by Cook in Mid TN
Ready In:
18mins
Ingredients:
6
Serves:
6
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ingredients

  • 6 slices of good quality round ham
  • 6 eggs
  • salt and pepper
  • 6 teaspoons cream
  • parmesan cheese, grated, to your taste
  • parsley, chopped, to your taste
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directions

  • Spray a 6 hole muffin tin with olive oil or canola oil.
  • Line each muffin hole with a slice of ham and then break an egg into each hole. Add salt and pepper to taste, then top with a teaspoon of cream.
  • Add a sprinkle of parmesan cheese then the chopped parsley.
  • Put into the top of a preheated oven at 175 degrees Celsius, or 350 degrees Fahrenheit, for approximately 7 to 8 minutes until egg is cooked.
  • Serve with sour dough bread toast.

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Reviews

  1. I was about to add this recipe until I found yours! I use 1/2 tbsp. cream. I use large eggs and standard sized muffin tins and have never run over the edges. <br/>I garnish with green onions instead of parsley. <br/>And mine typically take 13-15 minutes to bake at 350. <br/>But these are DELISH - so easy to make and relatively healthy!
     
  2. This is a great recipe..I found round ham (boars head) and some round gouda cheese pre-sliced. I place two pieces of ham , the egg, a slice of tomato and the whole slice of gouda cheese on top...salt & pepper. I forgot the cream or milk but it worked out fine. sprinkled with paprika and garnished with shopped parsley. Would be good with mixed fruit bowl or just about anything for a breakfast side dish. Lots of variations could be applied. Thank you for posting.
     
  3. Was just about to post this recipe after seeing it in NZ Listener magazine. Apparently the original recipe came from Jill Dupliex's book "Totally Simple Food". It was also on Australian TV made by Ian Hewitson. We had this for lunch today and really enjoyed it. I used small slices of peppered ham which I overlapped around in each muffin tin. (spray tins first) I also tipped off a little of the egg white before sliding each egg into the tins. Didn't have any cream so used a little low fat milk and that worked fine. Served these with grilled tomatoes and wholewheat toast. :)
     
  4. This was quite good. It's like a low card McDonald's Egg McMuffin (if you don't eat the toast with it.) The ham makes like it's own little muffin cup for the egg to sit in. Cute! My problem was first getting the ham to stay in the muffin cup - it just kept sliding right back up and opening out flat. I finally took my kitchen scissors and cut in part way toward the center on one side, then it stayed down better. The next problem I had was when I went to add the egg - it more than overfilled the cups - so it was running into other cups, (which I hadn't even sprayed - making a clean up mess!)and I still had the cream and cheese to add. I will make this again - but will look for small eggs - I only had large on hand. Also (this was my fault - not thinking globally), but here in the states it needs to cook at about 350 degrees F. After trying 175 - and that not working - I looked back over the recipe and found it was in C.
     
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Tweaks

  1. I was about to add this recipe until I found yours! I use 1/2 tbsp. cream. I use large eggs and standard sized muffin tins and have never run over the edges. <br/>I garnish with green onions instead of parsley. <br/>And mine typically take 13-15 minutes to bake at 350. <br/>But these are DELISH - so easy to make and relatively healthy!
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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