Amanda Laird: Baked eggs with ham, parmesan and thyme

Picture / Babiche Martens

Serves 4

Butter
4 slices ham off the bone
4 free-range eggs
6 Tbsp cream
Parmesan
Fresh thyme
Sea salt and freshly ground black pepper
Pide bread
Butter, extra for toast

1. Heat oven to 170C. Butter 4 ramekins.

2. Arrange the ham around the sides of each ramekin. Crack an egg into each, top with cream and some shaved parmesan. Add a few sprigs of thyme to each and season.

3. Place ramekins into an ovenproof dish and pour hot water around them to come halfway up the sides of each ramekin. Bake for approximately 10 minutes or until puffy and golden. While cooking, toast slices of pide bread.