Instead of traditional scrambled eggs, why not try these baked eggs in ham cups?


Baked eggs

  • 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

Hollandaise Sauce

  • 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).

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.

Makes: 12


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