Bed & Breakfast Ham-and-egg Baskets

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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)
• pepper

Recipe

• 1 preheat oven to 350 deg f/180 deg celsius.
• 2 use a 12-hole muffin pan (the ordinary size) and butter the hollows well.
• 3 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.
• 4 break an egg into each hollow, then cut each small tomato in two, and put on top of each egg.
• 5 mix the parsley and cheese and divide among the "pies", sprinkle each very lightly with a few flakes of salt each, and finish off with a light sprinkle of pepper.
• 6 bake for 18 - 20 minutes -- the egg might run into the muffin hollow, but no matter. you might have to check yourself whether the eggs are done by poking carefully with a fork to see if the whites are set.
• 7 let rest just a minute or so.
• 8 run a silicone spatula around the sides to loosen carefully, and remove to heated plates.
• 9 serve two "pies" per person, garnished, and served with toast or fresh breakfast buns.