Ham & Egg Cups
- 1/2C mushrooms, finely chopped
- 1/2C shallots, finely chopped
- 12 large eggs
- 12 ham slices
1. Preheat oven to 350
2. Saute shallots and mushrooms in skillet
3. Coat muffin pan with olive oil (I use coconut oil). Place ham slices in the muffin pan cups. You may want to cut a sliver in the ham slice to allow it to fold over itself when placed in the muffin pan.
4. Spoon the shallots and mushroom mixture into each ham cup.
5. Crack an individual egg into each ham cup.
6. Cook for 15 minutes or until the ham edges are crisp.
We have eaten on these for up to 4 days and they still taste great. If you eat them right out of the oven, it has the texture of a poached egg. Once they are refrigerated, and you reheat them in the microwave though, the egg becomes more cooked. I've also made them with bell pepper and onions in them and always put black pepper on the top for taste. This isn't the best picture, but this is how I had one the other day for a mid-day snack:
