Simple. This one is the definition of simple. But if you like eggs, you will be enchanted. Sometimes, when you cook an egg and it is truly perfect, it is actually creamy. This egg was creamy. A little dusting of salt and pepper were the only seasonings that I used and there is nothing I would add to that technique. And, who thought an egg dish could be pretty? Not I. But the ham produces this slightly singed ruffled edge that is quite lovely.
This is also something you should try if you find yourself needing to cook eggs for a group and are tired of making scrambled eggs for groups in the mornings. All you need are: deli ham sliced very thinly, eggs, salt and pepper. You will need two slices of ham for every egg you intend to prepare.
Preheat your oven to 350 degrees. In a muffin tin, take two very thin slices of ham and press the slices into a muffin hole so it forms a bowl. Repeat this for as many servings as you want to prepare. Crack one egg into each ham cup. Bake at 350 degrees for approximately 15 minutes. The tops will still be shiny and a touch jiggley when you pull out the tray. Allow the eggs to rest for a few moments and then sprinkle on salt and pepper. Remove the ham cups from the tin carefully using your hands or a spoon.
That is all there is to it.
Enjoy!
OMG! I totally LOVE this. The photos are so pretty and (as another commenter suggested) straight out of Bon Apetit! I will be making this for a brunch crowd soon. Hope you won’t be offended if I claim the idea as my own…just kidding…you’re way too cute for me not to give you credit. Thanks for the inspiration darlin’ !
p.s. what about putting some kind of bread in the bottom of the cup and throwing in some cheese? What do you think would need to happen with the temp and/or bake time?
The most perfect breakfast ever !
This looks wonderful. I will be making it on Sunday. So simple, but puts a great twist on eggs.
Ruffled Egg cups are beyond inspired. Will be over for breakfast in a few months!!!
What a wonderful idea! We beat the eggs before adding since my crew prefers them scrambled. I just added a couple of minutes onto the baking time and they were perfect.
It never even occurred to me to scramble them…great idea. Lily would like that better, too. Thanks for the idea.
These are the best little breakfast cups. You talk about easy. I usually add some candied jalepenos on bottom and just a sprinkle of cheese on top once out of the oven. My family loves these. I cook them on convection at 350 for 20 minutes. We ususally grab these on the go when heading out the door for school. 20 minutes seems to be the right time for a firm eggs which my family likes and they are not runny. If you don’t have these on your breakfast menu at least 3 days a week you a missing the boat!!!! I can’t believe how GOOD and how EASY!!!!! Great job Kelly FYI I usually have the ham sliced on 5 at the meat deli and I usually use the larger size muffin tins.
Ok…it’s 1114p here and I needed a late night snack….Good Lord that was just lovely! I applaud this delightful and satisfying recipe. Oh and one was not enough…I ran out of ham! Daggummet!
Shanna, I’m so happy to see you here. And while knowing Donna is a good thing…I already knew who you are. And im glad you stopped by. Welcome! I’m glad you liked them. Apparently you can do this trick with bacon if you run out of ham. Donna would probably say “if you had bacon to start with, why in the world are we talking about ham,” though.
Oh my sweet Donna! I love that girl. I spent the summer on Lake Michigan with her and we cooked, tried new recipes, laughed, tried more new recipes, cried and tried even more new recipes. I introduced her to The Western Burger (remember those?….I recreated it when my daughter was very little. My ass is not very happy with me at the moment, neither is hers. I will tell this though, sharing a kitchen with Donna is a delightful way to spend your day.
Loving all your recipes, gives me inspiration to cook like nobody’s business.And looking forward to taking a spin around your site.
BTW, I hit Marketstreet this afternoon and bought some HAM in case my late night craving suddenly attacked me.
Snowed in for three days and Ruffled Egg Cups for breakfast each morning. Wouldn’t have been any better fare at the Residence de la Pinede.
wow…awesome!
[...] just love this dish. We ate it this time with Ruffled Egg Cups on the side. I remember when I was a kid that this French Toast is what we would beg for on the [...]
[...] If you would like to follow me further down the runny egg path, Croque Madame, Eggs in Cocotte and Ruffled Egg Cups are not to be [...]
[...] for me. To celebrate making it through the first year. We made a strata (no spinach, no mustard), ruffled egg cups (but added a bit of shredded cheese to the top before baking), chocolate pancakes with chocolate [...]
[...] or uncooked eggs, see Mustard Greens and Hollandaise Stacks, Croque Madame, Eggs in Cocotte, and Ruffled Egg Cups. The Mustard Greens recipe also uses another blender miracle recipe for the hollandaise. [...]
[...] Ruffled Egg Cups [...]
[...] you are not in the mood for pancakes, consider French Toast, Ruffled Egg Cups, Eggs in Cocotte, or Green Chile Breakfast Casserole. All are worth trying…over and over again. [...]
[...] So, I decided to do an orphan post, in case you haven’t seen these old reliable recipes. First up is Ruffled Egg Cups. [...]