{"product_id":"grilled-egg-cups-with-crispy-ham","title":"Grilled Egg Cups with Crispy Ham","description":"\u003cp\u003eIndividual 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.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e12 slices of dry-cured ham or prosciutto\u003c\/li\u003e\n  \u003cli\u003e2 large potatoes, peeled and coarsely grated\u003c\/li\u003e\n  \u003cli\u003e6 large eggs\u003c\/li\u003e\n  \u003cli\u003e50g mature Cheddar, grated\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons fresh chives, finely chopped\u003c\/li\u003e\n  \u003cli\u003eOlive oil or butter, for greasing\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat 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.\u003c\/li\u003e\n  \u003cli\u003eSqueeze as much liquid as you can from the grated potato using a clean tea towel. Season with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003eGenerously grease a 6-hole muffin tin with olive oil or butter.\u003c\/li\u003e\n  \u003cli\u003eLine each hole with 2 slices of ham, pressing them in to form cups with the edges overlapping the rim.\u003c\/li\u003e\n  \u003cli\u003eDivide 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.\u003c\/li\u003e\n  \u003cli\u003eRemove briefly. Crack an egg into each cup. Sprinkle with grated Cheddar.\u003c\/li\u003e\n  \u003cli\u003eReturn to the grill, close the lid, and cook for 8-10 minutes until the egg whites are set but the yolks are still runny.\u003c\/li\u003e\n  \u003cli\u003eLet cool in the tin for 2 minutes, then carefully lift out. Scatter with chives and serve warm.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545894560128,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/grilled-egg-cups-with-crispy-ham-4881756.jpg?v=1775134348","url":"https:\/\/kitcheninthegarden.co.uk\/products\/grilled-egg-cups-with-crispy-ham","provider":"Kitchen In The Garden","version":"1.0","type":"link"}