6 store-bought crepes
½ cup tomato relish
6 thin slices ham
6 large eggs
Rocket & Parmesan Salad, to serve (see below)
Preheat oven to 200C (180C fan forced). Line a large oven tray with baking paper. Place crepes onto 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 toward centre. Secure with toothpicks if you like. Season with cracked pepper.
Bake 10-12 min or until egg white is set and yolk is still runny. Remove toothpicks and serve with tomato relish and a Rocket & Parmesan Salad.
ROCKET & PARMESAN SALAD
Combine 6-8 cups baby rocket leaves with 1 sliced red onion and 100g shaved parmesan. Season to taste, with lemon juice and olive oil and sprinkle with 1 tablespoon Dukkah to serve.