babble » food » Family Kitchen
Family Kitchen
Weekend Breakfast: 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 tastePreheat 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.
Go Back To Family Kitchen
7 Comments
[...] This post was mentioned on Twitter by megan logan, Lisa Chan-Simms and Ines Salemo, Manuela Durson. Manuela Durson said: Weekend Breakfast: Eggs Baked in Ham Cups: When did you last bake an egg? It's strangely not as traditional a co… http://bit.ly/gZcsTy [...]
Tweets that mention Weekend Breakfast: Eggs Baked in Ham Cups | The Family Kitchen -- Topsy.com commented on Feb 09 11 at 10:32 pmFay commented on Feb 15 11 at 7:47 pmYummm…These look so good. Can’t wait to try this! This will be a nice change from the eggs benedict I usually make!
Crystal commented on Feb 22 11 at 9:06 pmThis was very good! Thanks for posting.
Ann Lara commented on Jun 22 11 at 1:38 pmThank you sharing!I made these for Fathers Day brunch, they were a huge hit!
Tiffany commented on Oct 21 11 at 12:43 pmI 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
Daphne commented on Oct 28 11 at 1:08 pmI 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!
molly commented on Dec 19 11 at 5:08 pmThis looks so good! Any idea if it would work with turkey as well as ham?
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Kelsey Banfield 
Aggie Goodman 
Brooke McLay 
Angie McGowan 
Paula Jones 
Laura Levy 
Shaina Olmanson 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
7