Breakfast muffins - baked eggs in ham with pesto and parmesan cheese
Ingredients (for 6 servings)
6 eggs
6 slices of good quality ham (e.g. Black Forest or Parma ham)
6 teaspoons of VERA red pesto
grated parmesan
parsley
salt and freshly ground pepper
Preparation
Preheat the oven to 200°C (top and bottom, no fan). Grease a muffin tin or line it with paper towels. Place a slice of ham in each cavity - just enough to cover the bottom and sides. Crack an egg into the centre. Add a teaspoon of red pesto, sprinkle with a little Parmesan cheese and season with salt and pepper. Place in the oven and bake for about 15 minutes - until the white is set and the yolk is slightly runny. After baking, sprinkle everything with freshly chopped parsley.
Tip: If you are using a large baking tray, it is a good idea to leave every other hole empty - the heat then spreads better. You can add vegetables or pieces of bread to the empty spaces - they will bake together with the eggs.
