6 ready made or homemade crepes
½ cup tomato relish
6 thin ham slices
6 large eggs
1 packet rocket leaves
25 g shaved Parmesan
- Preheat oven to 200°C (180°C fan forced). Line a large oven tray with baking paper. Put crepes on tray, top each with a spoonful of relish. Place a ham slice over each crepe.
- Crack 1 egg into centre of each and fold crepe edges towards the centre. Secure with toothpicks if you like. Season with cracked pepper. Bake for 10-12 min or until egg white is set and yolk is still runny. Remove toothpicks and serve with tomato relish and Rocket & Parmesan Salad.