Baked Eggs in Ham Cups

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 6 round deli ham (about 8 oz/250 g)
  • 12 small eggs
  • 2 tablespoons whipping cream
  • 2 tablespoons 5% cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup finely diced Gruyère cheese (about 1-3/4 oz/50 g)
  • 1/3 cup finely diced Swiss cheese (about 1-3/4 oz/50 g)

Method

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 facts Pper serving: about

  • Sodium 676 mg
  • Protein 19 g
  • Calories 204.0
  • Total fat 13 g
  • Potassium 249 mg
  • Cholesterol 311 mg
  • Saturated fat 5 g
  • Total carbohydrate 2 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Eggs in Ham Cups