Baked Egg Cups with Ham and Cheese

Ingredients

Equipment Needed

• •Standard 12-cup muffin tin
• •Pastry brush or paper towel for buttering
• •Small offset spatula or butter knife
• •Small bowl for cracking eggs

Instructions

1. 1

   Prepare the muffin tin

   Position a rack in the center of your oven and preheat to 375°F. Using your fingers or a pastry brush, coat each cup of a standard 12-cup muffin tin with softened butter. Be thorough here. Get into the corners where the bottom meets the sides. The ham will stick without proper greasing, and you'll curse yourself during cleanup.

   A silicone muffin pan works beautifully if you have one. The egg cups release without any struggle.
2. 2

   Line cups with ham

   Press one slice of ham into each muffin cup, working it down so the ham forms a little bowl. The ham should come up the sides at least three-quarters of the way, with some ruffling at the top. This irregular edge will crisp in the oven, creating a slightly caramelized border around each egg. If your ham slices are particularly small, overlap two thinner pieces.

3. 3

   Add cheese base

   Sprinkle about a teaspoon of shredded cheddar into the bottom of each ham cup. This layer serves two purposes: it creates a barrier that keeps the egg from making the ham soggy, and it melts into a rich foundation that greets you with every bite.

4. 4

   Crack in the eggs

   Crack one egg into each ham-lined cup. Work carefully here. A broken yolk isn't ruined, but an intact golden dome rising from the white is what you're after. If a yolk breaks, don't fret. That cup becomes yours. Season each egg with a small pinch of salt, a grind of black pepper, and the barest whisper of cayenne if you like a little warmth.

   Crack eggs into a small bowl first, then transfer. This gives you control and lets you fish out any shell fragments before they disappear into the cup.
5. 5

   Top with remaining cheese

   Divide the remaining cheddar evenly over the eggs, concentrating it around the edges where the whites meet the ham. Leave the center of each yolk somewhat visible. This allows you to judge doneness and creates an attractive presentation where the golden yolk peers through a blanket of melted cheese.

6. 6

   Bake until just set

   Slide the muffin tin into the oven and bake for 15 to 18 minutes. The whites should be completely set, the cheese melted and beginning to turn golden at the edges, and the yolks still slightly soft when you give the pan a gentle shake. For fully cooked yolks, add another 3 to 4 minutes. Remember that eggs continue cooking from residual heat after leaving the oven.

   Every oven runs differently. Check at 15 minutes. The whites around the yolk should be opaque white, not translucent.
7. 7

   Rest and release

   Let the egg cups rest in the pan for 2 minutes. This brief pause allows them to firm up slightly and pull away from the edges. Run a thin knife or small offset spatula around each cup, then lift them out gently. The ham should have crisped enough to hold its shape, cradling the egg like a savory nest.

8. 8

   Garnish and serve

   Arrange the egg cups on a warm platter or individual plates. Scatter the fresh chives over the top. Serve immediately while the cheese is still glossy and the yolks are ready to run at the first cut of a fork. A basket of warm toast and a pot of strong coffee complete the picture.

Chef Tips

• •Seek out good ham from the deli counter rather than the pre-packaged stuff. Ask them to slice it thin but not paper-thin. You want enough structure to hold the egg but enough flexibility to conform to the muffin cup.
• •Sharp cheddar has the backbone to stand up to the richness of egg and ham. Mild cheddar will disappear. Gruyère or smoked gouda make excellent substitutes if you want to dress things up.
• •These egg cups take well to variation. A tablespoon of sautéed spinach or roasted red pepper in the bottom adds color and nutrition. Crumbled bacon works when ham isn't available. Let the seasons guide you.
• •Serve with hot sauce on the side. Some mornings call for a little heat.

Advance Preparation

• •Cooled egg cups refrigerate beautifully for up to 4 days in an airtight container. This is meal prep at its finest.
• •Reheat in a 325°F oven for 8 to 10 minutes until warmed through. The microwave works in a pinch (30 to 45 seconds), though the ham loses some crispness.
• •These freeze well for up to 2 months. Wrap individually in plastic, then foil. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Nutrition Information

1 serving (about 92g)