Makes 6 (easily doubled)
adjust servings:

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  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat six muffin cups with cooking spray.
  2. Fit one slice of ham into each muffin cup, pushing it into the bottom and letting it hang out over the top. Crack an egg into each cup.
  3. Top each muffin cup with two tomato halves, cut-side up.
  4. Bake in the middle of the oven for 15-16 minutes until the whites are cooked but the yolks are still slightly soft. Season with salt and pepper and sprinkle chopped chives over the top.
  5. Allow to cool in the muffin tin for five minutes, then carefully remove. Enjoy immediately or transfer to a wire rack to cool completely and pack for later.

Nutrition Facts

Per Serving 141 kcal, 7.7g fat (2.4g saturated), 6.3g carbs, 3.7g sugar, 12.1g protein, 1.9g fibre, 0.202g sodium.

Gluten-freeDairy-freeFreezer-friendlyLow sugarDiabetic-friendlyBreakfast & BrunchLow carbLow-fatHigh-proteinBakingMake it Healthy

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