These picnic pies are a really easy thing to make and you can add other things to it if you want, cheese is good on top, some spinach under the egg, maybe, but if you do add anything use small eggs as they will overflow and become tricky to get out once they are cooked.
6 slices cooked ham- (not wafer thin)
Preheat an oven to 180C
Using a non-stick deep hole muffin tin, line 6 holes well with a slice of ham each, try to make sure there are no holes.
Crack an egg into each ham lined hole
Place the tray in the oven and cook for 20-25 minutes until the eggs are set.
Run a knife carefully around the outer edge of the ham to release the pies.
Eat warm, or cold. It will keep in a fridge in an airtight container for 2 days.