Bite-sized ham and egg pies

Encased in ham, not pastry, these cheese-and-egg filled pies from Nicola Graimes are packed with brain-boosting B vitamins, protein, iron and zinc

Published 01 Apr 2008
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*Makes 8

What do I need?

  • Butter for greasing
  • 8 small slices of lean, good-quality ham
  • 3 eggs, beaten
  • 240ml milk
  • 50g mature Cheddar, grated
  • 2 tomatoes, sliced
  • Black pepper to taste

How do I make it?

  1. Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease an eight-hole deep muffin tin.
  2. Line the base and sides of each hole in the muffin tin with a slice of ham, folding the ham where necessary to make a cup shape.
  3. In a bowl, mix together the eggs, milk and cheese. Season the mixture with a little pepper and pour an equal amount into each ham-lined muffin tin hole. Top each pie with a slice of tomato.
  4. Bake the pies for 15-20 minutes until the egg filling has risen and set. Leave to cool slightly in the tin, then transfer to a wire rack. Serve warm or cold.

 

Ham and egg pies 

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Words: Nicola Graimes

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