As popular as bacon and eggs are I think that a really good, home style salami can be a knock out with eggs.
This is a great way of using up the last few slices of salami to make a filling meal, serve with a green salad and maybe some baby potatoes and for breakfast, asparagus spears to dip are a treat!
If we are having these at home, I bake them for 12 minutes for a soft yolk, for the lunch boxes and picnics they get 17minutes to avoid burst yolks in the lunch boxes, there is nothing worse apparently!
The salami slices will shrink considerably so make sure you have a bit of over hang, large muffin trays work well too.
12 large slices of salami
40g gluten free breadcrumbs
1 tablespoon fresh chopped parsley
1 teaspoon olive oil
salt and pepper
Preheat the oven to 210 degrees Centigrade.
Line each hole of the Yorkshire pudding tin with three slices of salami, spread out to come up the edges.
Break an egg into each salami case.
In a bowl, combine the breadcrumbs, parsley, oil, salt and pepper.
Sprinkle the breadcrumb mix over each egg.
Pop in the oven for 12-17minutes depending on how soft you like the yolk.