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Weekend Breakfast: Eggs Baked in Ham Cups

By JulieVR |

eggs baked in ham cups

When did you last bake an egg? It’s strangely not as traditional a cooking method as scrambling, poaching and frying, and yet baking eggs is as easy a technique as any. Best of all, you can forgo ceramic ramekins for cups made of bacon or ham, which makes cool (whether you’re a kid or grown-up) edible bowls that look fancy enough for brunch for company (if you’re after an unusual presentation and are cooking for a crowd) yet simple enough to make in a few minutes for one or two. Perfect breakfast in bed fare. This method was very well received when I ran it in an issue of Parents Canada last spring – it’s fun to get kids involved in the preparation.

If your breakfast companions have varying tastes, individual baked eggs allow for some customization – try adding sautéed mushrooms or other veggies, wilted spinach, chard or kale, snipped sun dried tomatoes or a spoonful of pesto to the cups before you add the eggs, or scatter chopped fresh herbs over top of them before you slide them into the oven. Serve with toast, for dunking.

Eggs Baked in Ham Cups

6 thin slices of ham
6 large eggs
grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper, to taste

Preheat the oven to 375°F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.

Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support. Serves 3-6.

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About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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10 thoughts on “Weekend Breakfast: Eggs Baked in Ham Cups

  1. Fay says:

    Yummm…These look so good. Can’t wait to try this! This will be a nice change from the eggs benedict I usually make!

    http://crockpotter.blogspot.com/

  2. Crystal says:

    This was very good! Thanks for posting.

  3. Ann Lara says:

    Thank you sharing!I made these for Fathers Day brunch, they were a huge hit!

  4. Tiffany says:

    I am thinking about making these for a party…is there a way to cook the eggs longer to make them less runny? I’m just thinking some people may not like runny egg yokes and like them when they are cooked through. I’d appreciate your suggestions! Thx

  5. Daphne says:

    I saw a recipe somewhat like this on http://www.artisanbreadinfive.com where you mixed up the eggs first so they would be scrambled instead of runny. Huge hit!

  6. molly says:

    This looks so good! Any idea if it would work with turkey as well as ham?

  7. J says:

    If you do not want runny centres cook for the 20 minutes. That was my experience.

  8. Val says:

    These are so creative and fun! We loved them so much we included the recipe in our Mother’s Day round-up!

    http://www.tipsonhealthyliving.com/diet-and-fitness/show-your-love-with-healthy-mothers-day-recipes

  9. Barb says:

    The possibilities are endless – I made a bacon “crusted” quiche (my fancy name for it). To cut down on the cholesterol, I used egg-beaters. Threw in some low-fat cheese, kale and red sweet pepper. Yum!

  10. amelia says:

    Im about to make these for my boyfriend for a surprise breakfast in bed. Very excited to see his smile when he thinks im super creative lol. Thanks for posting and getting me brownie points!!! :D

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