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 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.