Prep 10 mins
Cook 18 mins
A quick and easy dish which can be served as a starter or for breakfast, brunch or lunch. My adaptation of a recipe Australian cook Iain Hewitson (Huey) adapted from a recipe by London food writer Jill Dupleix.
- 1 tablespoon oil
- 1 -2 leek, thoroughly washed and sliced
- 3 garlic cloves, chopped
- 6 slices ham
- 6 eggs
- 2 cups cream (preferably a thick cream, reduced or low fat is fine)
- fresh ground pepper, to taste
- salt, to taste (optional)
- 1⁄8 teaspoon nutmeg
- 1 tablespoon fresh parsley, chopped
- 1 cup tasty cheese, grated
- 1 cup parmesan cheese, freshly grated
- Preheat oven to 170°-180°C.
- Heat the oil in a pan and gently sauté the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness).
- Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess.
- Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set.
- Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Wonderful little pies! We have long enjoyed the ease of baking ham and egg pies, but the additions in this version really add an extra dimension - the leeks, garlic, and parsley are a great touch. Since I only needed to serve two, I prepared them in individual small ramekins. Thanks for sharing!
I liked this. Picky DH was, how to put it, picky.