Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1/2teaspoons tabasco sauce
- 20grams butter
- 3 tomatoes, thinly sliced
- 6 slices bread, chargrilled (to serve)
- 1/3 cup parmesan, finely grated
- 6 eggs
- 2tablespoons lemon thyme leaves
- 18 slice shaved ham
- 6 cups salad leaf mix (to serve)
- 1/3 cup light thickened cream
- 1/3 cup panko breadcrumbs
Nutrition per serving
1700kJ / 407Cal
1700 Kilojoules or 407 Calories
20% of daily energy intake*
Protein
34.3grams
Fat
18.7grams
Carbs
26.8grams
Sugars
7.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Grease a large 6-hole muffin pan.
Step 2 of 4
Heat butter in a small frying pan over medium heat. When melted, add breadcrumbs and cook for 5 minutes or until golden. Transfer to a bowl. Add parmesan and stir to combine.
Step 3 of 4
Line each muffin hole with 3 slices of ham, overlapping slightly to form a shell for filling. Layer tomato and thyme leaves into base of holes. Crack an egg into each. Combine cream and Tabasco in a jug. Pour over eggs. Sprinkle with parmesan breadcrumbs.
Step 4 of 4
Bake for 20 minutes or until egg is just set or cooked to your liking. Stand for 5 minutes before removing from pan. Serve with chargrilled bread and salad leaves.
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