Pesto and Parma Baked Eggs

Pesto and Parma Baked Eggs
  • Serves: 4
  • Prep: 5 mins
  • Cook: 20 mins


  • 1 large seeded wrap
  • 2 tsp pesto sauce
  • 2 slices Parma ham
  • 1 large tomato, sliced
  • 4 large British Lion eggs
  • A pinch of salt and freshly ground black pepper


1. Preheat the oven to 200°C Fan / 180°C gas / Mark 6. Lightly oil a cupcake or 4 hole Yorkshire pudding tin. 
2. Spread the pesto sauce over the wrap and then cut it into 4, and press one quarter into each of the holes. 
3. Lay a slice of Parma ham then top with a slice of tomato. Crack an egg into each and season.
4. 3 Bake for 20 minutes, until the eggs are set. Serve plated with a little rocket salad.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
156 9.4g 11.7g 8.3g 2.3g 0.8g

Click on the stars to rate this recipe:

4.6 / 5 rating (5 votes)

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