Little Egg and Ham Pies

My Dad made this for breakfast on the weekend, it was very good, can be had any time of the day

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1  teaspoon olive oil or 1  teaspoon butter
• 12  slices  good quality ham (thin slices)
• 12  large  free-range eggs
• 2  tablespoons  cream
•  sea salt
•  fresh ground black pepper
• 2  tablespoons parsley, roughly chopped
• 4  tablespoons  freshly grated parmesan cheese

Directions

1. Heat oven to 180°C (350°F).
2. Lightly oil or butter a 12-hole muffin tray.
3. Line the base and most of the sides of each mould with a slice of ham.
4. Break an egg into the ham.
5. Drizzle with cream, and scatter with sea salt, pepper, parsley and parmesan.
6. Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
7. Leave to cool for 5 minutes.
8. Run a knife around each mould to loosen the ham and egg, remove to a wire tray.
9. Eat warm or at room temperature.