Low Carb Parmesan Breakfast Baskets with Parma Ham and Scrambled Eggs
These deliciously crisp, cheesy
How to Make It
Step 1
Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2
Dividing the parmesan evenly, spoon four mounds of cheese onto the lined baking tray, leaving a 2 inch gap between each pile. If you have a cookie cutter mould you can use this to help create the shape. Press each pile of cheese down gently to flatten
Step 3
Transfer to the oven and bake for 6-8 minutes until golden and bubbling, remove the tray from the oven and set aside to cool for 30 seconds-1 minute. Leave the oven on.
Step 4
Taking a muffin tray, gently press each warm crisp into the base of a muffin cups to form the basket shape. Once you have shaped the crisps, leave to cool completely so that they firm up.
Step 5
Whilst the cups are setting, arrange the parma ham on the oven tray and transfer to the oven for 10 minutes to bake until crisp.
Step 6
Whilst the ham is baking, you can prepare the scrambled eggs. Add the eggs to a mixing bowl with the cream and cheddar. Season generously and beat to combine.
Step 7
Heat the butter in a frying pan over a medium heat. Pour in the egg mixture and allow to settle briefly before scrambling. Cook to preferred taste.
Step 8
Carefully remove the parmesan cups from the muffin tray and dividing evenly between the four, fill each cup with scrambled egg.
Step 9
To serve, crumble the crispy ham over the top of each cup.
Ingredients
- Egg Whole – 2 medium
- Extra Special Parma Ham by Asda – 2 slice
- Butter – 1 tablespoon
- Parmesan Cheese, Dry (grated) – 1 cup, grated
- Double Cream – ¼ cup
- Cheddar Cheese – ¼ cup, grated
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon