Egg & Ham Muffins

INGREDIENTS {Makes 6}

• 1 tsp ghee or olive oil

• 3 slices quality leg ham or prosciutto , cut in half

• 6 free range eggs

• 2 tbsp fresh parsley

• 2 tbsp parmesan, grated

• Pepper

• Optional: tomatoes or spinach

METHOD

1. Preheat oven to 200°C/180°. Using your finger or some kitchen roll, rub oil around 6 muffin tray holes.

2. Cut a slit nearly all the way through the ham on the straight end, now take one slice and curve into a funnel shape, place in the muffin whole. It should fit nicely. Or do the same with the prosciutto.

3. Crack an egg in the middle of the ham cup.

4. Sprinkle over the parsley and the cheese and season with pepper. If you would like to add other vegetables add them in here.

5. Place in the oven and cook for 20 minutes or until the top is slightly set.

6. Remove from the oven and when cool (ish) remove from the muffin tray with a spoon.

7. Serve with themselves as a snack or with some cooked greens like asparagus and spinach for a breakfast option.

NOTES

This is a delicious breakfast or lunch. I sometimes make a double runny batch and have the second batch the next day. The eggs will be more cooked through once heated again but still delicious!