An inventive way to serve eggs that will impress at any breakfast or gathering. Everyone will be delighted!
Ingredients
- Black pepper – a pinch
- Egg – 6 pieces
- Olive oil – 1 tablespoon
- Sun-dried tomato – 6 pieces
- Watercress – 30 g
- Salt – a pinch
- Herbes de Provence – 1 teaspoon
- Serrano ham – 90 g
Preparation
Brush a muffin tin with olive oil using a pastry brush. Arrange 1 slice of ham inside each muffin cup, covering the bottom and sides of the tin.
Chop the sun-dried tomatoes and distribute them evenly over the bottoms of the muffin cups. Crack an egg into each cup. Season with salt, pepper, and a pinch of Herbes de Provence.
Bake for 15 minutes in an oven preheated to 200 degrees Celsius. Transfer the baked eggs to a plate, and garnish with a sprinkle of fresh watercress.
