fresh parsley, for garnishPreheat oven to 400º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg in each ham cup and season with salt and pepper.Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).Garnish with parsley and serve.
Breakfast is a bit more of an event during the weekend when we can finally relax a little and take some time to enjoy a proper meal, a couple of cups of coffee (or three, who's counting) and catch up before inevitably having to rush off again to the various activities my daughter has planned
And I’m warning you, I’m going to be posting many waffle recipes next year (Vanilla waffles, Chocolate waffles, Waffle Sandwiches, Pumpkin Spice Waffles, & Cinnamon Waffles…) so make sure that you’re subscribed to my mailing list to get the recipes sent straight to your inbox
Red peppers stuffed with veggie haggis & Mushrooms from Planet Veggie. Now I did make a bit of a boo-boo with my grocery shopping - after getting everything ready I went to get some greenery from the fridge and I had completely forgotten to buy any green or similar veggies
for the baked ham and egg. 12 eggs. 14 thin slices of ham. 1120g (4oz) of wholewheat bread (2xHEb's)For the baked ham and egg. 1Get two ramkin dishes and add twice slices of ham to each one, pushing it down so that it acts like a kind of cup. 1Crack an egg into each dish, place the ramkin's in a baking dish filled with a little bit off water. 1Baked in the oven till egg is cooked to your liking (approx 15-20 mins). 1Serve the toast with the baked egg and ham and balsamic tomatoes