Total Time
35mins
Prep 15 mins
Cook 20 mins

Great for breakfast, picnics or just a snack.

Ingredients Nutrition

Directions

  1. Preheat oven to 180C (350F).
  2. Lightly oil a 12 hole muffin pan.
  3. Line moulds with a slice of ham so the ends stick out over the top.
  4. Break an egg into each hollow, top with tomato and scatter with chives, parmesan, salt and pepper.
  5. Bake for 18 minutes or until egg is set.
  6. Remove from oven and leave to cool for 5 minutes.
  7. Run a knife around each mould to loosen ham.
  8. Cool on rack.
Most Helpful

5 5

Impressive dish for something that was quick and easy to make! I used 2 thin slices of black forest ham per cup - it gave the tops a nice "ruffled" look. Subbed green onion for the chives and diced grape tomatoes for cherry. Sprinkled with S&P - heavy on the pepper and and Parmesan cheese. Very tasty! I baked the full 18 minutes and let rest 5. I made 8 and only one of the yolks was soft with a little run to it. Will cook just a little less next time because we like the yolk a little runny. Thanks for sharing, this one is a keeper!

3 5

My family didn't like these as much as I thought they would. I baked for the suggested 18 minutes, and the yolks were very firm, so it tasted like a hard boiled egg. I don't know why I was expecting something more along the lines of soft-boiled or poached. I might try these again and cook for a shorter time, since my family really likes soft yolks.

4 5

These are a great idea & easy to whip up.. only thing is a little on the bland side. Added a tablespoon of wholegrain mustard, & will add extra herbs or something next time. Would definitely make again though! Thanks for posting!