• Jennifer Dillman

Baked Eggs in Ham Cups


Recipe from the book: Bacon & Butter by Celby Richoux. I think these look fabulous and the whole family's been enjoying these. They're ridiculously easy to make!

Baked Eggs in Ham Cups

Serves 2

Prep time: 5 minutes

Cook time: 15 minutes

4 slices Black Forest ham

4 eggs

1 tsp dried parsley

Preheat oven to 400°F.

Tuck 1 slice of ham into each cup. (Can use a cupcake liner or grease your clean cupcake pan.) The ham will hang over the sides.

Crack one egg into each cup and garnish with the parsley.

Place the cupcake pan in the preheated oven. Cook for about 15 minutes, until the egg whites are cooked but the yolk is still runny. (If you cook them for too much longer, the ham starts to burn.)

If you eat cheese, some shredded cheese atop the egg but beneath the parsley makes a nice addition.

When I make these, I just fill an entire cupcake pan with them. They go pretty fast. If I only made 4, the kids would look at me like, "You're kidding, right?"


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