2Butter four ovenproof custard cups or ramekins.Dice the ham and cheese and divide between them. Place in oven until cheese is melted. As soon as cheese is soft remove cups from oven and crack a fresh egg into each, topping with a pinch of salt and pepper and a small bit of butter. Place the filled cups into a shallow pan and fill to halfway with hot water. Cook just until eggs are set...the yolk should be soft and "dippable". Cut a crisp slice of buttered toast into thin strips as the perfect accompaniment!
3Hint: You may omit either the ham or the cheese and substitue with slivered asparagus and a buttered round of bread in the bottom of each serving. Chopped bacon can also be used in place of ham or even some good bits of Italian salami. Be creative. My son likes these eggs with a dash of hot pepper sauce!