• 1 tbsp butter
  • 4 slices ham
  • 50g (2oz) Original Dutch Edam - grated
  • 4 medium eggs
  • A pinch of paprika pepper
  • A pinch of dried parsley
  • Crusty white bread, cut into soldiers
  • Tomato ketchup

  • 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.

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