I can’t quite remember where this recipe came from – all I know is that this has been my proudly-proclaimed signature dish since I was about 10. It’s the dish I used to whip up to get into my parents good books; from breakfast in bed on their birthdays to civilised family brunches, it was guaranteed to earn me favourite child award. It’s remained a firm favourite due to the fact it is totally delicious, not to mention aesthetically pleasing. The beauty of 'Eggs Emma' is that not only does it make the perfect posh brunch, but it can be also enjoyed as a light lunch or even as an elegant starter for a supper party. For something that’s so easy to make, this nifty little dish is guaranteed to impress on both looks and taste.
Preheat oven to 190°C/375°F/gas 5. Arrange the ham in a cupcake baking tray by placing in one slice per cup. It helps to make a split in it so it moulds more easily into a cup shape. Dollop a tsp of chilli jam at the bottom of each cup. Crack an egg into each one. Season and sprinkle the grated parmesan on top and the chopped chives over the top. Place the baking tray in the oven and cook for around 15 minutes, until the egg whites shave lost their translucency, whilst the egg yolk should still be lovely and running (poke with the end of a teaspoon to check). The ham should be deliciously crispy. Serve how you wish - I love it with my herby zesty avocado dip and asparagus. Drizzle with balsamic dressing for an elegant finish.