Ham and Egg Bakes Recipe

Ingredients (12)

• 2 tablespoons butter (28 g), at room temperature
• 1 tablespoon canola oil
• 3/4 cup (205 g) canned diced fire-roasted or plain tomatoes, with juices
• 1 cup (150 g) chopped or shredded ham
• 1/4 teaspoon (1 1/4 g) salt, and a few more pinches
• 1/4 teaspoon ground (1 1/4 g) pepper, and a few more pinches
• 6 large eggs
• 2 tablespoons (29 ml) heavy cream
• 2 tablespoons chopped fresh parsley
• 6 slices white or whole-wheat bread
• 6 ramekins or custard cups (each 1/2 cup, 125 ml capacity)
• Roasting pan or other baking dish large enough to hold all the cups.