Herbed Eggs in Ham Cups
Ingredients
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
Optional
Additional dill or chive sprigs for garnish
Toasted, buttered whole-wheat bread cut into triangles
Directions
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.
