Eggs in Maple-Ham Cups

An easy, fun and unexpected breakfast (or anytime) dish.
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Maple syrup and fresh herbs infuse the ham cups with flavor. Serve with toast or on a toasted English-muffin half.
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  • Total Time : 35 minutes
  • Prep Time : 15 minutes
  • Cook Time : 20 minutes
  • Servings : 6 servings of 2 egg cups each


  • 2 Tablespoons unsalted butter or margarine, melted
  • 12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
  • 2 Tablespoons maple syrup
  • 2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
  • 12 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Additional dill or chive sprigs for garnish
  • Toasted, buttered whole-wheat bread cut into triangles


step 1 Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.
step 2 Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)
step 3 Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.
step 4 Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.
step 5 Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately.

Chef’s notes

Pasteurized eggs can also be used, although the eggs will appear more scrambled.

To keep the ham cups from leaking during cooking, make sure that each ham slice is free of holes.

The ham cups can be served on top of a toasted English-muffin half or with whole-wheat toast.

You can add 1 Tablespoon of grated Gruyère, cheddar or Swiss cheese to each ham cup before cracking in the eggs in Step 3.

Maple syrup is rich in minerals like calcium, potassium and magnesium.
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comments (19)
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recent comments
1/27/2013 , 
Imagine  A.
These sound scrumptious! I read the past comments and am confident they will be a treat I will fix again and again. Thank you:) To the person worrying about storage: Eggs are not very good, in general for freezing (except the scrambled variety, I have found. You could use scrambled eggs in these). Besides that, just make how ever many you need at the time. There is no rule saying you must fill all of the cupcake pan wells. Just make as many as you anticipate needing at the time.
12/30/2012 , 
selin  g.
5/15/2010 , 
anamary  p.
hola, hola;he leido la receta se ve deliciosa. y nutritiva,para unbue desayuno.Se vez nergetico, para comenzar un dia. pues muy pronto voy hacer este deliciso desayuno se vez tan aperitivo. att:ana
1/12/2010 , 
Denise  W.
My kids love eggs & ham. will definately try this. something different for them. thanks for the idea.
1/6/2010 , 
L E  P.
This would go so well with the "Pajama Party Fluffy French Toast" featured this week. How special... Re: Grits??? Just try it... May want to broil the ham in the muffin cups first to harden them. Can't wait to treat myself.
Showing 1 - 5 of 19 comments:
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Nutrition Facts

Serving Size: 2 eggs (64g)
Calories 120
Calories From Fat 60
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 95mg
Sodium 590mg
Total Carbohydrates 6g
Dietary Fiber 0g
Sugars 5g
Protein 8g
Nutritional information provided by
Compu-Food Analysis, Inc.