Egg muffins with ham and cheese

Method

Preheat your oven to 190°C and lightly grease a six-cup muffin tin. Dice the ham into small pieces and grate the cheddar. Halve the cherry tomatoes lengthways. Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk them together until the whites and yolks are fully combined; don't overwork it.

Divide the ham and cheese evenly among the muffin cups, then pour the beaten egg over each, filling them three-quarters full. Place a tomato half, cut side up, into the centre of each cup. Bake for 12 to 14 minutes, until the egg has set but still has a slight wobble in the very centre when you shake the tin gently; the residual heat will finish the cooking as they cool slightly.

Run a small knife around the edge of each muffin to loosen it, then turn the tin over onto a board and tap the base until they drop free. Serve warm or at room temperature.