BAKED EGGS IN HAM CUPS

BAKED EGGS IN HAM CUPS image

Yield 4 Servings

Number Of Ingredients 7

Previous Next

1 teaspoon unsalted butter, for the tins
Four round ham slices (the largest you can find at the deli)
1 teaspoon pesto, homemade or store-bought
8 large eggs
Eight 3/4-inch cubes fresh mozzarella
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper

Steps:

Heat the oven to 375 degrees. Butter four compartments of a 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. Place 1 teaspoon pesto in the bottom of each ham cup, then carefully crack 2 eggs into each cup. (Sometimes I crack my eggs into a pitcher with a pour spout 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 pesto both lend saltiness to the dish.) Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.