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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!