1. Preheat the oven to 200ºC, 400ºF, gas mark 6. Lightly brush four holes in a muffin tin with butter.
2. Arrange a slice of ham in each hole, to come over the edge of the hole. Divide the cheese between the ham cases, reserving a little for the top.
3. One by one, crack each egg into a cup, and pour into the ham cases. Sprinkle each with the remaining cheese, paprika and a little dried parsley, then bake in the oven for 10-12 minutes, or until the eggs are just set.
4. Serve hot with soldiers of fresh white crusty bread to dip in the runny yolk and tomato ketchup.