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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
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or 1 teaspoon
slices good quality
large free-range eggs
fresh ground black pepper
, roughly chopped
tablespoons freshly grated
Heat oven to 180°C (350°F).
Lightly oil or butter a 12-hole muffin tray.
Line the base and most of the sides of each mould with a slice of ham.
Break an egg into the ham.
Drizzle with cream, and scatter with sea salt, pepper, parsley and parmesan.
Bake for 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
Leave to cool for 5 minutes.
Run a knife around each mould to loosen the ham and egg, remove to a wire tray.
Eat warm or at room temperature.
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