Easy Ham and Egg Pies
Photography by Nick Tresidder.
Ham and egg bread pies. Topped with cheese and seasoned to taste.
INGREDIENTS
6 bread rolls
12 thin slices of ham
6 x #6 (medium size) eggs
sea salt and freshly ground pepper
1 large vine tomato, diced
cream
Parmesan
METHOD
Preheat the oven to 180 ̊C.
Cut the tops off the bread rolls and scoop out most of the bread, leaving a thin shell without any holes in the crust. Place on a baking tray.
Line each roll with 2 slices of ham, pushing it against the sides and overlapping to stop the egg and cream from seeping through. Let the excess ham drape over the sides.
Break an egg into each roll and season. Top with a few pieces of diced tomato and spoon over 1-2 tablespoons of cream. Top with grated Parmesan and season.
Bake for 15 minutes or until the whites are set but the yolks are still soft. Serve warm or at room temperature. Makes 6.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!