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Herb-baked eggs with crispy Parma ham
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83g pack Parma ham
½ tbsp unsalted butter, plus extra to grease
½ tbsp olive oil
50g fresh breadcrumbs
½ x 20g pack fresh dill, chopped
½ x 25g pack fresh parsley, chopped, plus extra to serve
8 Clarence Court Burford Browns Free Range Eggs
2 tbsp grated Parmigiano Reggiano
1. Preheat the oven to 200°C, gas mark 6. Arrange the Parma ham on a baking sheet and bake for 10 minutes until crisp. Remove from the oven and leave to cool.
2. Heat the butter with the oil in a large frying pan and gently fry the breadcrumbs until golden and crisp. Remove from the heat and set aside in a bowl to cool.
3. Generously butter 4 small shallow oven dishes, scatter with the herbs and torn crispy Parma ham, then crack 2 eggs into each dish. Scatter with the golden breadcrumbs followed by the Parmigiano Reggiano.
4. Cook in the preheated oven for 10 minutes until the eggs are just set. Serve with a scattering of parsley on top.
Typical values per serving: