Egg n Edam Pies
Fast little savoury pies made with sliced bread and a whole egg in the centre.
|Preparation Time:||10 minutes|
|Cooking time:||15 minutes|
- 12 slices white bread, crusts removed
- butter, for spreading
- 4 slices ham, finely shredded
- 12 small eggs (50g size)
- 200g grated Edam cheese
- paprika, for sprinkling
- tomato chutney, for serving
Using a rolling pin, flatten the bread slices and spread with butter. Press into large muffin pans and divide ham evenly between each. Crack an egg into each muffin pan and top with edam. Sprinkle with paprika. Bake at 180°C for 15 minutes until egg is just set. Serve hot or cold topped with a dollop of tomato chutney.
These pies are delicious for breakfast but also make great picnic fare or to pop in the lunchbox.
Use sautéed spinach instead of ham for a vegetarian-friendly option.
South Cape Swiss or Extra Tasty Cheddar can be used in place of Edam.