Bed & Breakfast Ham-And-Egg Baskets

Name: Bed & Breakfast Ham-And-Egg Baskets
Ingredients: 12 jumbo eggs (jumbo-size, preferably free-range); 12 slices ham (the large round cuts work best); 12 grape tomatoes, red-ripe (or use cherry tomatoes); 4 tablespoons flat leaf parsley, finely chopped; 6 tablespoons parmesan cheese, finely grated (Pecorino is an alternative); flaky sea salt (like Maldon or Fleur de Sel); white pepper

7 ingredients

1 steps

Ingredients

12 jumbo eggs (jumbo-size, preferably free-range)
12 slices ham (the large round cuts work best)
12 grape tomatoes, red-ripe (or use cherry tomatoes)
4 tablespoons flat leaf parsley, finely chopped
6 tablespoons parmesan cheese, finely grated (Pecorino is an alternative)
flaky sea salt (like Maldon or Fleur de Sel)
white pepper

Directions

1

["Preheat oven to 350 deg F/180 deg Celsius.", "Use a 12-hole muffin pan (the ordinary size) and butter the hollows well.", "Line the hollows with the ham slices, pressing them in carefully.", "The ham slices should be large enough so they poke out above the hollows.", "Break an egg into each hollow, then cut each small tomato in two, and put on top of each egg.", "Mix the parsley and cheese and divide among the \"pies\""