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:
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.
Servings: 12
Time preparation: 5 min.
Time total: 20 min.