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Weekend Breakfast: Eggs Baked in Ham Cups

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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