Ham and Cheese Egg Cups

Ingredients

• 180 glean ham, sliced, thin slices
• 10large eggs
• 50 gold cheddar, grated
• 1¼green onions
• ¼ tspblack pepper
• cooking spray

Method

1. Preheat the oven to 190°C (375°F) with a rack in the centre. Spray a 12-cup muffin tin well.

2. Press a slice of ham into each cup to form a little bowl.

3. Crack an egg into each ham cup, or whisk the eggs with pepper and pour them in, about three-quarters full.

4. Top with the cheddar and sliced green onion.

5. Bake for 15 to 18 minutes, until the whites are completely set and the eggs reach 74°C (165°F). Whisked eggs should be puffed and firm in the centre.

   18 min timer

6. Cool for 5 minutes, then run a knife around each cup and lift out. Keeps 4 days in the fridge.

Storing and reheating

Keeps 4 days.