Just as I thought life couldn’t possibly get any better, someone pointed out that the eggs, bacon & toast cups (bad photography alert!) could also be done with ham, eggs and cheese. They’d be just as tasty -if not tastier- and a heck of a lot easier to make.

I got right to it and I can tell you that the flavours are perfect together. Perfection, really, no other word for it. Not only do they look like a million bucks, but they’re so easy that even a 4-year-old can whip these up in no time.

Do I need to say more? Nah. Didn’t think so.

 
Ingredients:

6 slices deli ham
1/2 tomato
1 cup Gruyère
6 large eggs
6 spoons heavy cream
pepper & salt

Directions:

 
*Make as many as you can fit into your muffin tin. Heck, go out and buy another muffin tin, just in case. They’re that good. I opted for 6 of them because we have a family of three and ate 2 each. Then I slapped myself for not making more.
 

Butter or spray your muffin tin.

The deli ham. Mine was bone smoked ham. Grab whatever kind of ham makes your heart go pitter-patter.

Grate the cheese. If you don’t care for Gruyère, I do urge you to try it at least once. It tastes so good in this recipe, it belongs there.

You only need a few thin slices or things will get soggy.

Fold the ham in half and drape it into the muffin tin. It almost looks like meat-flowers.

Add about a tbsp grated cheese, top with the tomato and crack the egg on top.

Season with salt and pepper to taste and drizzle a dessertspoonful cream all over the egg. One spoon per cup.

Though not diet-friendly, the cream does amazing things for flavour and structure. You can handle the cream! I know you can.

Top with a little more grated cheese.

 
Bake the cups in a preheated oven at 200Cº (400Fº) for 12 to 15 minutes. Until the egg whites have set. Let them cool off for a minute or 2 before scooping them out.
 

This turned out to be the best breakfast I’ve had in a long time.

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