6 small or medium eggs
3 large slices of ham, halved
1 pack of jus-rol crossiant dough
2-3 tbsp of chutney
1. Heat the oven to 190C/fan 170C/gas 5. Butter 6 holes of a large muffin tin. Unroll the dough and pull apart the sections. Use each section of the dough to line each hole. Spread the ham slices with the jam then tuck a slice inside each croissant cup.
2. Crack an egg into each croissant hole. Season and bake for 15 minutes until the croissant is puffed and golden, and the egg is cooked.