Grilled Egg Cups with Crispy Ham

Individual egg cups baked in a muffin tin on the grill - each one lined with crispy ham, filled with grated potato, and topped with a whole egg. They come out like savoury muffins with a runny yolk centre. Perfect for outdoor brunch or a light meal with salad.

Ingredients

• 12 slices of dry-cured ham or prosciutto
• 2 large potatoes, peeled and coarsely grated
• 6 large eggs
• 50g mature Cheddar, grated
• 2 tablespoons fresh chives, finely chopped
• Olive oil or butter, for greasing
• Flaky sea salt and freshly ground black pepper

Method

1. Preheat your grill for indirect heat at around 190°C. Place a pizza stone or baking steel on the grill to create an even cooking surface.
2. Squeeze as much liquid as you can from the grated potato using a clean tea towel. Season with salt and pepper.
3. Generously grease a 6-hole muffin tin with olive oil or butter.
4. Line each hole with 2 slices of ham, pressing them in to form cups with the edges overlapping the rim.
5. Divide the grated potato amongst the ham cups, pressing down firmly to form a base. Place on the preheated pizza stone, close the lid, and cook for 10 minutes until the potato starts to crisp.
6. Remove briefly. Crack an egg into each cup. Sprinkle with grated Cheddar.
7. Return to the grill, close the lid, and cook for 8-10 minutes until the egg whites are set but the yolks are still runny.
8. Let cool in the tin for 2 minutes, then carefully lift out. Scatter with chives and serve warm.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.