Eggs in Maple-Ham Cups
An easy, fun and unexpected breakfast (or anytime) dish.
Maple syrup and fresh herbs infuse the ham cups with flavor. Serve with toast or on a toasted English-muffin half.
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 notesPasteurized 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.