Baked eggs in a crispy basket

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the sugar snap peas into fine strips. Cut the ham into fine strips. Wash the thyme and remove the leaves.

2. 2

   Heat the oil in a pan. Fry the ham strips in it until crispy. Fry the thyme briefly. Remove both. Swirl the sugar snap peas in the hot frying fat for about 1 minute. Season with salt and pepper.

3. 3

   Melt the butter. Grease the hollows of a muffin tray (for 12 pieces) with some butter. Remove 4 pastry sheets from the package and cut them into 9 squares (each 10 x 10 cm) (use the remaining pastry for other purposes).

4. 4

   Brush each dough square with a little butter and place 3 dough squares on top of each other in a trough. Mix the ham and mangetouts. Put 2 tbsp. aside for sprinkling, distribute the rest into the baskets.

5. 5

   Slide 1 egg into each basket. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes until the egg has set and the dough is brown.

6. 6

   Remove the basket, let it cool down a little and remove it from the mould. Sprinkle with the rest of the ham mixture. Serve with a green salad. Drink tip: cool wine spritzer.

Nutrition Facts

KCAL
230 kcal

CARBS
13 g

FATS
13 g

PROTEINS
13 g