Easy Ham and Egg Pies
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.