This has got to be the simplest recipe on TummyTroll so far (and probably for a long time to come) – Two ingredients needed, ham and eggs. It doesn’t even need salt or pepper to taste. Really? Really! And the best part is, these Baked Eggs in Ham Cups, or Breakfast Ham Cups, are so delicious I’d take them over poached eggs or scrambled eggs for breakfast. Really! Whoever thought of this deserves a Nobel Prize of the food world. What’s more, it’s just perfect in a Bento for a convenient packed lunch isn’t it? Yum!
Ingredients for Baked Eggs in Ham Cups: Serves 2-3 (assuming one person eats only 2-3)
Baked Eggs in Ham Cups
6 small/medium* Eggs (preferably free-range)
12 slices thinly sliced Ham – Any type of Ham will do. If your ham slices are thick, 6 will do!
Greased muffin pan / muffin liners / silicone holders
Salt and pepper, to taste – Optional
Fresh herbs or garnish – Optional
1. Preheat oven to 180 degrees for 15 minutes. Lightly grease muffin pan or liners with cooking oil or cooking spray. I like to use a non-stick muffin pan because it makes things alot easier – The baked egg whites won’t stick to the pan as much!
2. Mould slices of ham into the muffin pan. It’s okay if the edges hang over, you can always trim them off later or leave them on for the rustic appeal.
3. Crack eggs into the ham cups. If you like your eggs scrambled, beat them at this point and stir in 1 teaspoon of cream or milk, with salt and pepper to taste.
4. Bake for 12-15 minutes. Whites should be cooked when firm to the touch, but the yolks still runny.
5. Garnish with salt and pepper or herbs if you desire.
– Smaller eggs are better in this case (for once!) since larger eggs might overflow out of the muffin moulds.
– More sophisticated versions include bread as the “toast cups” instead of ham cups. Feel free to do this if you need your dose of carbohydrates.
– I think there is no need for salt and pepper since the ham would already be savoury enough.
Posted by #phangchewfat