About
These deliciously crisp, cheesy breakfast baskets are rich with parmesan. Filled with creamy scrambled eggs and topped with crispy Italian ham, these are the ultimate in weekend breakfast indulgence.
Ingredients
- 2 medium egg whole
- 2 slice extra special parma ham by asda
- 1 tablespoon butter
- 1 cup, grated parmesan cheese, dry (grated)
- ¼ cup double cream
- ¼ cup, grated cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Dividing the parmesan evenly, spoon four mounds of cheese onto the lined baking tray, leaving a 2 inch gap between each pile. If you have a cookie cutter mould you can use this to help create the shape. Press each pile of cheese down gently to flatten
- Transfer to the oven and bake for 6-8 minutes until golden and bubbling, remove the tray from the oven and set aside to cool for 30 seconds-1 minute. Leave the oven on.
- Taking a muffin tray, gently press each warm crisp into the base of a muffin cups to form the basket shape. Once you have shaped the crisps, leave to cool completely so that they firm up.
- Whilst the cups are setting, arrange the parma ham on the oven tray and transfer to the oven for 10 minutes to bake until crisp.
- Whilst the ham is baking, you can prepare the scrambled eggs. Add the eggs to a mixing bowl with the cream and cheddar. Season generously and beat to combine.
- Heat the butter in a frying pan over a medium heat. Pour in the egg mixture and allow to settle briefly before scrambling. Cook to preferred taste.
- Carefully remove the parmesan cups from the muffin tray and dividing evenly between the four, fill each cup with scrambled egg.
- To serve, crumble the crispy ham over the top of each cup.
Nutrition Facts
- Servings: 2
- Calories: 524.1kcal/2192.9kJ (per serving)
- Fat: 41.9g (per serving)
- Carbs: 8.6g (per serving)
- Protein: 28.4g (per serving)
