Line each mould of a muffin tray with ham, crack an egg into it, add cream and a little grated cheese, and bake. Serve warm for brunch, or take on a picnic.
Heat the oven to 180°C/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, parsley 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, 1 tsp olive oil or butter then run a knife around each mould to loosen the ham and egg, 12 thin slices good quality ham and remove to a wire tray. Eat warm, or at room temperature. 12 large free-range eggs
© 2002 Jill Dupleix. All rights reserved.