Little Egg And Ham Pies

• 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

1. Heat oven to 180u0b0C (350u0b0F).
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.

olive oil, ham, eggs, cream, salt, fresh ground black pepper, parsley, freshly grated parmesan cheese

Taken from www.food.com/recipe/little-egg-and-ham-pies-183389 (may not work)