Tested till perfect Baked Eggs in Ham Cups

Baked Eggs in Ham Cups

If small eggs are unavailable, substitute 1 extra-large egg for each muffin cup and reduce baking time by 2 minutes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 12 minutes
  • Portion size 6


  • 6 round 6round(6-inch/15 cm) paper-thin slices deli ham, (about 8 oz/250 g)
  • 12 12small eggs
  • 2 tbsp 2tbspwhipping cream or 5% cream
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupfinely diced Gruyère cheese or Swiss cheese, (about 1-3/4 oz/50 g)
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Grease 6 metal muffin cups or 1-cup (250 mL) ovenproof ramekins. Line each with 1 slice of ham to create cup.

Crack 2 of the eggs into glass measuring cup; pour into ham cup. Repeat with remaining eggs. Drizzle cream evenly over eggs; sprinkle with salt and pepper. Sprinkle with cheese.

Bake on baking sheet in 400°F (200°C) oven until whites are just set but yolks are still a bit runny, 12 to 15 minutes. Run knife around edges to loosen ham.

Nutritional Information Pper serving: about

cal 204 pro 19g total fat 13g sat. fat 5g
carb 2g fibre 0g chol 311mg sodium 676mg
potassium 249mg

% RDI:

calcium 12 iron 9 vit A 15 folate 18
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