Ham & Egg Cups (LC)
Ingredients
- ½ tsp olive oil
- 6 slices of ham
- 4 eggs
- 15ml milk (of your choice)
- ½ spring onion, chopped
- ½ red pepper, finely diced
- ½ tsp oregano
- Pinch of paprika
- Pinch of black pepper, to taste
- 60g cheese, grated
- Large mixed salad (of your choice: mixed leaves, tomatoes, cucumber, red onion etc.)
- 1 tsp mayonnaise, salad cream, salad dressing or 1 tbsp coleslaw
Instructions
Preheat the oven to 180°C.
Lightly grease a 6-hole muffin tray with the olive oil.
Cut each slice of ham in half and wrap the two pieces around the inside of each muffin hole to form a case.
In a bowl, whisk together the eggs, milk, spring onion, red pepper, oregano, paprika and black pepper.
Pour the mixture evenly into the ham-lined muffin tray.
Top each egg cup with grated cheese.
Bake for 18–20 minutes or until the egg is fully set and lightly golden on top.
While the egg cups are baking, prepare your side salad. Add mixed leaves, tomatoes, cucumber, red onion or any salad veg you like to a plate or bowl.
Drizzle the salad with mayonnaise, salad cream, your favourite dressing or add a spoonful of coleslaw.
Once the egg cups have cooled slightly, serve 2–3 per person alongside the fresh salad and enjoy!
Note - This recipe makes 6 egg cups; 2-3 is a portion. Leftover egg cups can be stored in an airtight container in the fridge for 2–3 days. Eat cold or reheat gently.
You could also use chicken or turkey deli slices