YIELDS

12 Servings

PREP TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

Ham & Noodle Cups

Ingredients

200 g D'Orsogna Champagne Leg Ham, roughly chopped
2 Dried noodle packet
1 tsp Olive oil plus extra
6 Eggs, lightly beaten
1 cup Mixed grated cheese
¼ cup Milk
1 tsp Flaked salt
½ tsp Cracked pepper
100 g Mini red & orange capsicum, roughly chopped
1 cup Parsley leaves, finely chopped
Tomato relish to serve

Method

1

Preheat the oven to 200°C. Grease a ⅓ cup/80ml muffin tray.

2

Boil noodles for 2 minutes or until cooked through, drain noodles. Cool slightly in a large mixing bowl, drizzle with extra oil to prevent noodles from sticking together.

3

In a large frying pan over medium-high heat, heat oil and fry D'Orsogna Champagne Leg Ham and Unsmoked Ham for 2 minutes or until slightly crispy.

4

In a separate bowl, whisk eggs, cheese, milk, salt and pepper until combined. Add red capsicum and parsley to egg mixture and pour over noodles. Combine using tongs, then place noodle mixture into prepared tin, spooning any leftover liquid into holes.

5

Bake noodle cups for 25-30 minutes or until the egg is set and cheese is melted.

6

Serve with tomato relish and garnish with fresh parsley leaves.

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