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. ---------------------------------------------------------------------------
Nutrition
Ingredients
