Jun 19, 2013

Easy Ham & Egg Cups

Ham & Egg Cups

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.
Ham & Egg Cups

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

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.
Ham & Egg Cups

You only need a few thin slices or things will get soggy.
Ham & Egg Cups

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

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

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

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

Top with a little more grated cheese.
Ham & Egg Cups

 
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.
Ham & Egg Cups

Easy Ham & Egg Cups
Ingredients
    6 slices deli ham
    1/2 tomato
    1 cup Gruyère
    6 large eggs
    6 spoons heavy cream
    pepper & salt

Directions
    Butter or spray your muffin tin. Thinly slice the tomato: you only need 3 thin slices cut in half. Fold them ham in two and drape it into the muffin tin, almost like a flower. Top with a tbsp grated cheese and the tomato. Crack an egg on top and season with salt and pepper. Drizzle a dessertspoonful cream all over and end 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.

Meal type: Breakfast, Eggs
Servings: 6
Copyright: © kayotickitchen.com

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    19 Comments »

    1. 1

      This will be on my plate this weekend! Would also have worked last weekend for fathersday :)

      Mariska on Jun 19, 2013 @ 12:45 pm Reply
      1. That’s what I was thinking, too! 

        Kay on Jun 19, 2013 @ 12:57 pm Reply
    2. 2

      Do you think this would also work with chicken breast instead of ham?

      Steffi on Jun 19, 2013 @ 5:44 pm Reply
      1. If you slice it thin enough, I don’t see why not! 

        Kay on Jun 19, 2013 @ 7:10 pm Reply
    3. 3

      I am sooooooooooooooooo in. omg.

      Bev @ Bev Cooks on Jun 19, 2013 @ 6:42 pm Reply
    4. 4

      OMG. you get me. Cheese, Ham and Eggs? Genius.

      Stephanie S. on Jun 19, 2013 @ 10:22 pm Reply
    5. 5

      I love your site and have sent it to many of my friends.  I will try this recipe soon!

      Katherine on Jun 20, 2013 @ 12:33 am Reply
    6. 6

      this why i lov ur blog u never miss any with ur reps , 99% i end lov them .

      fardous on Jun 20, 2013 @ 7:16 am Reply
    7. 7

      I just made it for breakfast.  I even dreamed about it this morning as I was hitting the snooze button.  I did alter the recipe a bit mostly because I forgot to get a couple of items at the store (cream and Gruyere).  So I used 2% milk and Mexican blend shredded cheese, which is what we had and I used spinach instead of tomato because my husband hates them. 
      Thank you so much for all of your wonderful recipes.  Many of our staple meals comes from you.

      Grace on Jun 23, 2013 @ 4:03 pm Reply
      1. You’re just like me! I was working on a new waffle experiment and I actually dreamed about it the night before I made them :)

        Kay on Jun 26, 2013 @ 8:28 pm Reply
    8. 8

      Oh, and I’m excited to try it again, with cream and Gruyere.

      Grace on Jun 23, 2013 @ 4:04 pm Reply
    9. 9

      What herb did you sprinkle on them for the picture?

      Heather on Jul 1, 2013 @ 11:29 pm Reply
      1. Bit of dried parsley.

        Kay on Jul 2, 2013 @ 8:32 am Reply
    10. 10

      I made these for brunch! They were delish ! Thanks :) 

      Megan on Jul 7, 2013 @ 3:07 pm Reply
    11. 11

      I LOVED these. Do you think these would freeze well after being baked? I’m low-carbing it, and these would make an awesome breakfast at the office.

      Anna on Jul 10, 2013 @ 12:46 am Reply
      1. I personally wouldn’t freeze them, no.

        Kay on Oct 3, 2013 @ 1:22 pm Reply
    12. 12

      tried them for Sunday brunch and they were a huge success! made them as recipe intended and they were fabulous. Thanks!

      Gordana on Jul 22, 2013 @ 1:10 pm Reply
    13. 13

      I used kitchen shears to snip the edges of the ham so they laid over one another, making a bigger cup with smooth edges.  These eggs are great.  Thanks for the recipe!  Just out of curiosity, what did you sprinkle them with when they came out of the oven? (The little green bits?)

      Heather on Aug 12, 2013 @ 3:08 pm Reply
      1. Just a little dried parsley!

        Kay on Aug 12, 2013 @ 3:10 pm Reply

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