Baked Eggs in Ham Cups

Lynnda Cloutier


This dish is easy to make but very attractive. Lining muffin tins with ham serves two purposes. It creates an edible container for the eggs and it adds flavor. You can substitute any kind of cheese for the mozzarella if you want a stronger cheese flavor. Using fresh mozzarella make this a authentic Italian dish, but its flavor it quite mild. If you eat these with guests, you’ll need knives and forks. If you eat these by yourself, your hands will do just fine.
Pic and recipe courtesy of Gale Gand


★★★★★ 2 votes



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    1 tsp. unsalted butter for the tins
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    four 1/16 inch thick round ham slices, the largest you can find at the deli
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    1 tsp. pesto, homemade or store bought
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    8 large eggs
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    eight 3/4 inch cubes fresh mozzarella
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    4 cherry or grape tomatoes, halved
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    salt and pepper

How to Make Baked Eggs in Ham Cups


  1. Heat oven to 375. Butter 4 compartments of metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup and let it open. It will have a ruffled look. Put 1/4 tsp. pesto in bottom of each ham cup, then carefully crack 2 eggs into each cup. Sometimes it’s easier to crack the eggs into a pitcher with a pour spout first or into a small paper cup and pour them into the ham cup from there. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. Remember that the ham and pest both lend saltiness to the dish. Bake for 15 to 20 minutes til the egg white looks set but the yolk is still a bit runny. Remove ham cups from muffin tin and serve them in small bowls or lined up on a platter. Serves 4

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About Baked Eggs in Ham Cups

Course/Dish: Eggs

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