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Ham and Egg Pies


Ingredients:

  • 1teaspoon olive oil
  • 12slices ham (thin)
  • 12eggs
  • 12cherry tomatoes
  • 1tablespoon chives, finely chopped
  • 2tablespoons parmesan cheese, grated

Directions:

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

Reviews:

  • Mellowpuff

    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!

  • ronandteri

    This recipe has enough reviews but I’ll add one more anyway. I scrambled the egg and poured over the ham. I thought they would reheat easier this way. Quick, easy and low-carb diet friendly.

  • Kathy :-(

    What a great idea. I made just 2 and baked/served them in ramekins. I just barely scrambled the egg and substituted basil because I was out of chives. Very tasty and the variations you can make are endless.

  • billyzoom666
  • appleydapply

    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.

  • vicki

    This was great! We loved it. I sprayed the muffin tins with Pam and then put 2 slices of deli sandwich ham slices in and overlapped them. Then for extra support I put a piece of Canadian bacon on the bottom. Then I cracked a whole egg in. Salt and peppered it. Added diced tomatoes, chopped green onion and some cheddar and jack cheese. After it cooked (approx. 15 min.) I let it cool for about 5 min. and then gently using two butter knives lifted it out of the muffin cup with everything still holding together. Another fact that makes this recipe great is the versatility it offers. I can see adding crumbled breakfast sausage, mushrooms, bacon and even little diced pre-cooked potatoes. Thank you for a new breakfast idea.

  • MTDavids

    Very good idea and a great recipe to add your own touches to. We like to add a few chopped green olives and serve on toasted English Muffins. The recipe is also great as is. Thanks for posting.

  • *SweetTea*

    Absolutely incredible! We like to add a bit of fresh rosemary when we have it on hand (just because everyone in the household seems to have a fetish for rosemary). To accompany these delectable little pies we often whip up a hashbrown casserole. Thanks for a fabulous and quick recipe!

  • DDW

    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!

  • spiritussancto

    i used vegetarian “ham” and added some dill, powdered onion, garlic, salt, and pepper to the eggs. my “ham” turned out a little dry and hard but it has a much lower fat content then the real thing. i may have overcooked them a bit as well. the cherry tomatoes were a touch on the sweet side for me so next time might put chopped romas in the bottom of the cups. could easily play with other fillings like spinach, feta, olives, salsa, etc. we liked these with a little ketchup. went over well at imbolc brunch, even with the meat eaters.

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