Ham & egg cups

Travel friendly and super tasty, these treats often accompany me to the office or gym. They refrigerate well for days so they are a nice breakfast bite when you’re in a real pinch for time. We recommend finding a quality deli or butcher in your area when shopping for your ham. In our quest to find really solid ham, Julie and I discovered an amazing Eastern European meat market only a few miles from our house. We go there all the time now to get various sausages and meats for recipes like this one. If you’re in the Atlanta area, we highly recommend Patak Meat Products

½ cup (50 g) mushrooms, finely chopped
½ cup (75 g) shallots, finely chopped
12 large eggs
12 slices ham

1. Preheat oven to 350°F (175°C).
2. Sauté shallots and mushrooms in skillet with butter.
3. Coat muffin pan with olive oil spray or other oil and place ham slices in cups. You may want to cut a sliver in each ham slice to allow it to fold over itself when placed in the round muffin cup.
4. Spoon out the sautéed mushroom/shallot mixture into each cup.
5. Crack individual eggs into the ham cups.
6. Cook for 15-16 minutes or until edge of ham is slightly crisp.

Variation—To add some color and extra flavor, garnish with fresh chopped chives or cracked pepper.

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Ham and egg cups press ham slices into muffin tins, fill them with sauteed mushrooms and shallots, and crack an egg into each one. Fifteen minutes later the ham edges are crisp and the yolks are set. They travel to the office or gym and keep for days.

Pro Tips

• Cut a small slit in each ham slice so it folds into the muffin cup instead of buckling.
• Saute the mushrooms and shallots first and spoon them in before the eggs; raw bits steam under the egg and stay sharp.
• Bake until the ham edges are slightly crisp - that is the doneness cue the recipe gives.
• Buy the ham from a quality deli or butcher; the recipe makes a point of shopping carefully for it.

Frequently Asked Questions

Are they good for meal prep?

Yes - they refrigerate well for days and are the recipe's pinch-time breakfast.

What should I garnish them with?

Fresh chopped chives or cracked pepper are the recipe's finishing touches.

Can I use another deli meat?

Thick slices of any cured meat that can form a cup work; the ham's shape is what holds the egg.

Recipe Card

Stav Kogan

Ham & egg cups

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ cup (50 g) mushrooms, finely chopped
• ½ cup (75 g) shallots, finely chopped
• 12 large eggs
• 12 slices ham
• Spoon out the sautéed mushroom/shallot mixture into each cup.
• Crack individual eggs into the ham cups.

Method

 

1. Preheat oven to 350°F (175°C).
2. Sauté shallots and mushrooms in skillet with butter.
3. Coat muffin pan with olive oil spray or other oil and place ham slices in cups. You may want to cut a sliver in each ham slice to allow it to fold over itself when placed in the round muffin cup.
4. Cook for 15-16 minutes or until edge of ham is slightly crisp.

Tried this recipe?

Let us know how it was!