Little Ham and Egg Pies

These make a lovely brunch, they are dead easy and impressive.  I think they were on the cover of Vogue Dining at some stage, but I just can’t remember where I first saw them.

12 slices ham – nice round, intact pieces are what you need

12 eggs

12 cherry tomatoes

small handful of torn basil leaves

fresh grated parmesan

Heat the oven to 180.  Grease a muffin tin with some olive oil. Place a piece of ham in each tin so it makes a little case.  Crack the egg into the “pie” case, top with halved cherry tomatoes, torn basil leaves and a sprinkling of grated parmesan.  Grind some pepper over the top.  Bake for 12-15 minutes, remove carefully with a thin spatula and serve with a nice drink.

Variations – you can top these with other things. Some pesto is superb (as I have done in the photo).   I’ve also made them with a layer of puff pastry underneath the ham, making a more substantial snack.


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