2 soft large wraps / tortillas, approx 9″ diameter
110 – 150 g / 3 1/2 – 5 oz ham slices
1/2 – 1/3 c grated cheddar, gruyere, swiss or your favourite melting cheese
Preheat oven to 350 F. Place 2 pieces of foil on a work surface and spray with oil. Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using ham cuts and shavings. Place cheese in the middle of the ham, form into a ring. Working quickly (1 pocket at a time), crack an egg into the ring then fold the bottom and top edges in, then the left and right side to form a pkg. Wrap in foil. DO NOT TURN UPSIDE DOWN!!! Egg will leak. Place on baking tray. Bake for 25 min. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft. Unwrap immediately, otherwise wrap will sweat and lose crispiness. Serve hot! Note: This is not suitable for freezing because cooked egg whites go a bit rubbery. If you want to make these to freeze, use a fork to whisk the egg before pouring it into the cheese ring. Cook for 20 min, then unwrap and allow to cool. Then wrap in cling wrap (or foil if you want to reheat in oven), place in airtight containers and freeze. To reheat, thaw then either reheat in 350 F in oven for 10 min or in the microwave (1 min on high should be enough.) Serves 2.