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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!