Name: Pesto and Parma Baked Eggs
Prep time: 5 min
Cook time: 20 min
Yield: 4
Ingredients: 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

Serves: 4
Prep: 5 mins
Cook: 20 mins

Ingredients

Calories: 156kcal
Carbs: 9.4g
Protein: 11.7g
Fat: 8.3g
Saturates: 2.3g
Salt: 0.8g

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

Method

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.