less than 30 mins
10 to 30 mins
Heat the oven to 180C/350F/Gas 4.
Lightly oil or butter a 12 hole muffin tray. Line the base and most of the sides of each mould 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 15-20 minutes until the egg is just set and starting to shrink away from the sides of the tin.
Leave to cool for five minutes, then run a knife around each mould to loosen the ham and egg, and remove to a wire tray. Eat warm, or at room temperature.
Serve with a handful of herb and baby leaf salad.
By James Martin
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