Brunch is probably my favorite meal. It definitely has to do with the fact that it is a meal enjoyed on weekends and occasions, and usually means I’m not going to work that day, and also usually means I’m eating something other than cereal. This recipe for Baked Eggs in Ham Cups from Gale Gand’s Brunch is incredibly easy, and looks incredibly impressive! Thin slices of ham are baked in muffin cups, along with eggs, pesto, tomatoes and cheese (can you ask for a better combination?). Ready in less than a half hour, including prep time, this makes a great dish to serve for company coming over for brunch, for an Easter gathering, or even just for two (the recipe is easy to half)!
Recipe for Baked Eggs in Ham Cups
Excerpted from Gale Gand’s Brunch by Gale Gand
1 teaspoon unsalted butter, for the tins
Four 1⁄16-inch-thick round ham slices (the largest you can find at the deli)
1 teaspoon pesto, homemade or store-bought
8 large eggs
Eight ¾-inch cubes fresh mozzarella
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper
Heat the oven to 375 degrees.
Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup, and let it open—it will have a ruffled look. Place ¼ teaspoon pesto in the bottom of each ham cup, then carefully crack 2 eggs into each cup. (Sometimes I crack my eggs into a pitcher with a pour spout or into a small paper cup and pour them into the ham cup from there.) Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish.)
Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.