EGG & HAM BREAD PIES

PREP + COOK TIME 50 MINUTES SERVES 2 (MAKES 4 PIES)

4 slices 9-grain wholemeal

bread (160g)

1 egg

1 egg white

1 tablespoon skim milk

2 teaspoons finely chopped

fresh chives

25g low-fat ham slices, sliced thinly 1 tablespoon finely grated parmesan 25g baby rocket leaves

170g asparagus, trimmed, sliced thinly lengthways, blanched

(see tips on page 42)

11/3 cups (330ml) freshly squeezed

orange juice, to serve

1 Preheat oven to 200°C/180°C fan. Lightly grease 4 holes of a

1/3-cup (80ml) muffin pan.

2 Roll out bread until large enough to cut a 10cm round; cut rounds from bread slices, press into holes. Bake for 15 minutes or until firm and crisp. 3 Whisk egg, egg white, milk and chives in a jug. Divide half the ham and half the parmesan between cases; pour over egg mixture, top with remaining ham and parmesan.

Bake for 25 minutes or until pies are golden and set.

4 Serve warm or at room temperature with combined rocket, asparagus and juice.

NUTRITIONAL COUNT PER SERVING