Pork Herbs Pasta Hors d'oeuvre Appetizer Starter
125g/5oz Long Macaroni
125g/5oz Ham, diced
4 heaped teasp Gruyere Cheese, grated
1 tbsp Freshly Chopped Parsley
2 Tomatoes, sliced to garnish
Salt and Black Pepper
Lettuce to serve
Preheat the oven to 425F, 220C, Gas Mark 7 and lightly grease 4 ovenproof
Bring a large pan of heavily salted water to the boil, add the macaroni, slowly
winding it down into the pan by pressing firmly on the bottom. Cook for 10-12
minutes until soft. Drain well.
Starting in the centre of the base of the ramekins, line the base and sides of
with the macaroni.
Divide the ham between the ramekins then break an egg into the centre of each.
Season well with salt and black pepper then divide the cheese between each and
sprinkle with parsley.
Place the ramekins in a roasting tin containing 2.5cm/1 inch of hot water, cover
with foil and bake for 20 minutes.
To serve - turn each ramekin onto an individual warmed serving plate and garnish
with lettuce and slices of tomato.
with extra cheese if desired. Serve immediately.
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