Pesto and Parma Baked Eggs

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


  • 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:

3.4 / 5 rating (3 votes)

You might also like

Soft scrambled eggs

Soft scrambled eggs

As long as you are ready with your plates and accompaniments, before you begin scrambling your eggs, you will...