Best Eggs In A Ham Cup Recipes

EGGS IN A HAM CUP

Steps:

• Spray a 10 oz microwaveable ramekin or custard cup with vegetable spray. Place ham slice in ramekin. Sprinkle with onion and 1 tbsp shredded cheese.
• In a small bowl, beat together eggs, yogurt and pepper until blended; pour into ham cup in ramekin. Sprinkle with parsley and remaining cheese. Cover loosely with plastic wrap, turning it back slightly to vent. Microwave on medium-high (70%) for 2-1/2 minutes to 3 minutes or until cooked as desired.
• Remove from microwave but do not remove plastic wrap; let stand for 1 minute. Remove plastic wrap and serve.

BAKED EGGS IN HAM CUPS

Steps:

• Smear a little olive oil over the recesses of a bun tin.
• Use a couple of slices of the sliced ham to form cups in the bun tin.
• Break an egg into each of the cups and garnish each with the grated cheese.
• Season with salt and freshly ground black pepper and a dash of tabasco.
• Bake in a preheated oven at 200 degC for 15 - 20 minutes.

BAKED EGGS IN HAM CUPS

Steps:

• 1. Heat oven to 375. Butter 4 compartments of metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup and let it open. It will have a ruffled look. Put 1/4 tsp. pesto in bottom of each ham cup, then carefully crack 2 eggs into each cup. Sometimes it's easier to crack the eggs into a pitcher with a pour spout first or into a small paper cup and pour them into the ham cup from there. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. Remember that the ham and pest both lend saltiness to the dish. Bake for 15 to 20 minutes til the egg white looks set but the yolk is still a bit runny. Remove ham cups from muffin tin and serve them in small bowls or lined up on a platter. Serves 4

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION

Steps:

• Preheat oven to 375F.
• Oil your ramekin (or silpat cup or muffin tin).
• Place the ham inside of it, making a nice cup.
• Crack your egg into the center.
• Top with green onion and cheese.
• Salt and pepper to taste.
• Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
• Pop onto your plate and serve.

HAM, CHEESE, AND EGG CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
• Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
• Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
• Pour egg mixture evenly into each muffin cup.
• Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.