Jill Dupleix's little egg and ham pies

These are great for picnics, work and school lunches and weekend brunches – and they're as easy to make as cracking an egg. Serve hot, warm or at room temperature.

INGREDIENTS

• 2 tsp olive oil
• 6 medium slices ham
• 100g halloumi or cheddar
• 6 large free-range eggs
• 3 cherry tomatoes, halved
• sea salt and pepper

METHOD

1. Preheat the oven to 160C fan-forced (180C conventional).
2. Brush the cups of a large muffin tray with oil and line each with a slice of ham, letting it flop out at the top.
3. Grate cheese onto the base, then crack an egg on top.
4. Add half a cherry tomato and scatter with sea salt and pepper.
5. Bake for 20 minutes until the ham is crisp and the egg is just set.
6. Leave to cool for a few minutes, then loosen with a knife and remove. Eat warm or cold.

Makes 6

This recipe is from episode eight of Good Food Kitchen season 2, screening on 9Now.