Instead of traditional scrambled eggs, why not try these baked eggs in ham cups?
- 12 slices Black Forest ham without holes (about 10 oz)
- 12 large eggs
- 3/4 cup 18% cream
- Salt and freshly ground black pepper
- Fresh thyme for garnish
- 4 egg yolks
- 1 cup unsalted butter, cut into cubes
- 2 tbsp water
- 2 tbsp lemon juice
- 1 tsp salt
- Dash hot sauce (optional)
1 Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin. Line each of the 12 muffin cups with one slice of ham (the sides of the slices will extend over the edges of cups).
2 Carefully crack one egg into each of the ham-lined cups. Pour 1 tablespoon of the cream over each egg. Bake on the middle rack of the oven for 15 minutes, or until the eggs are set and cooked to desired doneness.
3 Meanwhile, make the hollandaise sauce. Place the egg yolks, butter and water in a medium saucepan and heat gently over a low temperature, whisking constantly.
4 When the butter is melted, increase the heat to medium-low and whisk quickly until the mixture has thickened to a saucy consistency.
5 Stir in the lemon juice, salt and hot sauce. Keep the sauce warm until ready to serve.
6 Remove the egg cups from the oven and season with salt, pepper and thyme.
7 Allow the eggs to rest for 2 minutes and then carefully remove the ham cups from the muffin tin using a spoon or a small spatula to lift and place on plates.
8 Drizzle with the hollandaise sauce and serve with buttered toast.