LITTLE EGG AND HAM PIES

"Muffin pans lined with ham slices and filled with an egg and other goodies make neat little brunch goodies, or let them cool to room temperature and take in a brown-bag or picnic lunch."

1 teaspoon olive oil or butter
12 thin slices good-quality ham
12 extra-large eggs
2 tablespoons cream
Sea salt
Freshly ground black pepper
2 tablespoons roughly chopped parsley
4 tablespoons grated Parmesan

Heat the oven to 350 degrees F. Lightly oil or butter a 12-hole muffin pan.

Line the bottom and most of the sides of each cup 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 cup. Leave to cool for 5 minutes, the run a knife around each cup to loosen the ham and egg, and remove to a wire rack.

Eat warm or at room temperature.

Makes 12 little pies
Source: Simple Food by Jill Dupleix