3 sheets frozen ready-rolled puff pastry, thawed

150g double or triple smoked ham, thinly shredded

⅓ cup spring onions, chopped 12 eggs

Sea salt flakes Cracked pepper

1. Preheat oven to 210°C and lightly grease 12, ¾ cup capacity muffin pan.

2. Cut pastry sheets into quarters or for a cleaner finish, use a large round cutter slightly wider than the muffin pan, or using a knife, cut around a glass or cup. Gently ease a square (or circle) of pastry into each muffin pan.

3. Place half of the ham into base of each pastry shell along with ¾ of the spring onions, crack an egg on top of each one, then finish with remaining ham and spring onion.

4. Bake for 20 to 25 minutes or until pastry is golden and filling is cooked. Allow to stand for 5 minutes before removing from pan. Season and serve hot.