Mini Ham and Egg Pies

Mini Ham and Egg Pies

From Saturday Kitchen Jan 10th, adapted from a recipe by Jill Dupleix

Serves 3

Points 3 (original points)

6 slices wafer thin ham 1pt

3 large eggs 2 pts each

50ml natural yogurt

1 tbsp parmesan cheese, grated

parsley chopped

Take a muffin tin, the one that makes large muffins.(around 1½deep, 3 " in diameter each hole).

Line three of the holes with 2 slices of ham each, it doesnt have to "fit"..just make a sort of container.

Break an egg into each ham lined hole.  Top each with the yogurt, around 1 tbsp each and sprinkle with 1 tsp Parmesan on each.  Add parsley if you are using it.

Bake Gas 4, 180ºC for 18 mins.

Serve warm or cold.

On No Count, you just need to count for the parmesan cheese 1½pts per 1 tbsp