Little egg and ham pies

Prep time less than 30 mins

Cook time less than 30 mins

Makes 12 pies

From Saturday Kitchen

Method

Heat the oven to 180C/350F/Gas 4.
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, then break an egg into the hollow. Drizzle with the cream and scatter with sea salt, pepper and parmesan.
Bake for 15 to 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, then run a knife around each mould to loosen the ham and egg and remove to a wire tray. Eat warm or at room temperature.

freshly ground black pepper

11 tsp olive oil or butter, for lining the muffin tray

sea salt

2 tbsp cream

12 large eggs, preferably free-range

4tbsp freshly grated parmesan

12 thin slices good quality ham

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