No cook can go wrong by combining the flavors of slightly salty ham and soft, savory eggs. Even Dr. Seuss knew how delicious ham and eggs can be, although few people eat green eggs on a regular basis!
This way of serving them has the advantages of being both easy and almost failproof. One of the best parts of this recipe is that while the ham and eggs are baking, there is time to set the table, prepare the rest of the breakfast menu, or perhaps even solve a crossword problem or two. The ham and eggs cups can be served with a fruit salad and either fresh croissants or hot, buttered toast for an easy and satisfying breakfast; they could also be part of a larger brunch offering. Think of them as mini-quiches at brunch.
There are many ideas for variations provided at the end of the recipe, and it offers almost limitless potential for culinary creativity. It’s a simple matter to make individualized, “to order” ham and egg cups for various family members who may have strong food likes or dislikes!
You will need:
- One slice of ham per serving (Any type of cured ham works well; try Black Forest ham if you don’t like the sweeter varieties. Ask your server at the deli to slice the ham thick enough that it won’t easily tear, but not so thick that it won’t drape in a muffin cup.)
- One large egg per serving
- Salt and pepper, to taste
- Ingredients for any of the suggested variations below
Directions:
- Preheat the oven to 350 F. Lightly grease the individual cups of a muffin tin.
- Drape each slice of ham inside a muffin cup to create a cup-like shape. The oblong shape of the ham slices will create a slightly lopsided appearance. If you wish to achieve a more uniform effect, trim each slice of ham into a circle before placing in the muffin tin.
- Crack one egg into each ham cup, and season with salt and pepper. Bake for 14 minutes if you prefer slightly soft egg yolks, and 17 minutes for firm egg yolks. Allow to rest for several minutes before removing from the pan. Enjoy!
Variations (add before baking):
- Sauté sliced mushrooms and chopped shallots in butter for 2-3 minutes. Spoon a little of the mushroom and shallot mixture into the bottom of each ham cup before adding the egg.
- Trim the top 3-4 inches from the top of a stalk of thin and tender asparagus. Place two or three of the short pieces upright into each egg. (If the pieces are any longer, the tops may become singed during baking.)
- Place a cherry tomato on top of each egg.
- Sprinkle a pinch of shredded cheese over the egg – parmesan, gruyere, or good old American cheddar all work well.
- Add additional herbs and seasoning – chopped chives, scallions, tarragon, cilantro, or a blend of your choice.
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