Baked Egg in Ham Cups With Parmesan and Green Onion

Submitted by Ambervim

"You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 1

ingredients

• 1 slice ham, thin
• 1 egg
• 2 teaspoons parmesan cheese, grated
• 1 tablespoon green onion, chopped
• smidge oil
• salt
• pepper

directions

1. Preheat oven to 375F.
2. Oil your ramekin (or silpat cup or muffin tin).
3. Place the ham inside of it, making a nice cup.
4. Crack your egg into the center.
5. Top with green onion and cheese.
6. Salt and pepper to taste.
7. Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
8. Pop onto your plate and serve.

Reviews

[Joe S.]

Excellent! Quick, easy, and very tasty. I used rosemary ham and cut them to size for putting inside a cupcake tin. Makes cleanup easier. I used seasoning salt and pepper to flavour with cheddar and mozzarella. Since I'm semi vegetarian, I added mushrooms, green peppers, and chives. 20-25 mins was just right as the egg wasn't so runny.

 

[DeliciousAsItLooks]

Very good and easy to make. I used Hormel Natural Choice ham slices, which were the perfect size for my regular muffin tin. Baked for 15 minutes and the yolks were still a little runny. My husband really enjoyed these for something a little different for breakfast!

 

[Shawna G.]

Super easy and quick! Was a hit with the honey. I used peameal bacon and old shredded cheddar cheese. Baked the peameal bacon for 5 minutes first then added the egg, pepper, chives and cheddar and baked for 10 minutes.

 

[Anonymous]

Simple recipe yet delightfully delicious. Seriously, ham, baked egg, cheese and touch of onion. We so enjoyed.

 

[caedea]

I love this. I've made it several times now. I've struggled a bit to get the consistency of the yolk just the way I like it, but I'm sure I'll get there. I've found I prefer finely chopped red onions over green onions in this, but otherwise leave the recipe as is.