Baked Eggs in Ham Cups

A tasty breakfast served in an edible cup of ham.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 ham cups

Ingredients

• 1  teaspoon unsalted butter, for the tins
• 4  ham slices (the largest you can find at the deli)
• 4  teaspoons pesto sauce
• 4  large eggs
• 8  pieces mozzarella cheese, 8 cubes
• 4  cherry tomatoes, halved
•  salt & freshly ground black pepper

Directions

1. Watch a video of this recipe: http://thesimpletable.com/archives/1.
2. Heat the oven to 375 degrees.
3. 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.
4. Crack an egg into each ham cup. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, top with pesto and season with salt and pepper to taste.
5. Bake for 18 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.