Baked Eggs in Ham Cups

Posted on July 7, 2009. Filed under: Breakfast |

Serves 4

1 teaspoon unsalted butter, for the tins
12 (1/16-inch thick) round, thin, ham slices (the largest you can find at the deli)
1/4 cup of basil
2 tablespoons olive oil
6 large eggs
1/2 cup shredded mozzarella cheese
6 cherry or grape tomatoes, halved
freshly ground black pepper
1 clove garlic

Heat the oven to 375 degrees.

In a mini food processor, blend together basil, garlic and olive oil.

Lay one slice ham in each of the ramekins, and then lay another slice crosswise so that the ham covers the bottoms and the sides of the muffin cups. Place muffin tin on baking sheet.

Spoon about 1 tsp of the basil oil mixture into each ham cup, then half of the cherry tomato. Pour eggs and milk mixture into each ramekin, dividing equally. Sprinkle equal amounts of Mozzarella cheese on top of each. Then put other half of cherry tomato and a little more basil oil on top of the cheese

Bake for 10 minutes. Lightly lay piece of foil over the ramekins to prevent the ham from overbrowning. Continue baking for 8-10 minutes more or until instant-read thermometer inserted in egg custard mixture reads 160 degrees F. Remove from oven and allow to rest in ramekins for 5 minutes before eating. If desire, remove from ramekins and transfer to plates for serving.

Makes 6 servings

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