Black Forest Ham and Egg Cups.
A delicious low carb breakfast. You will need a Yorkshire pudding tray for this recipe. If you are not bothered about the carbs try serving with toast
12 thin slices of Black Forest Ham
Grated Parmesan cheese (Grated Cheddar or Red Leicster will work too).
chopped spring onions (as a garnish)
Salt and freshly ground black Pepper
Preheat oven to 200C (180C) for fan assisted ovens.
Lightly oil a Yorkshire pudding tin
Lay a piece of ham in each hole with the edges folded up so as to create a little ham cup.
Crack an egg into each ham cup and season with salt and pepper.
Bake the eggs until the white is firm and the yolk is still runny (about 10 mins).
Carefully remove each egg from the tin and top with the grated Parmesan and the chopped spring onions.
You can customise these easily. Take out the cheese, add finely sliced mushrooms or red peppers. For a bit of kick use cayenne pepper or spice it up with a bit of hot sauce!