Ham Cups with Egg

Let's go for something simple this morning. While normally, you might make one at a time, you can make four of these and keep them handy for when you need to "nuke and go" in the morning.

Oven 350F
Recipe for four servings (Easy to make individual servings, too!)

4 thin slices cooked ham. (Yes, those deli slices work, but if too thin, double up.)
4 eggs
Salt and pepper to taste
4 tsp. heavy cream
Shredded cheese, snipped herbs (like chives), or a tsp of leftover cooked (mushie) veggie (optional)

1. Lightly spray four 6-ounce custard cups or use your muffin pan. Place on a baking sheet. Line each cup with a slice of ham, pleating meat to fit.

2. Carefully break 1 egg into the center of the ham cup. Sprinkle with salt and pepper. Pour 1 tsp of cream over each egg.

Alternate: Break egg into small mixing bowl and whisk cream into egg and pepper for a "scrambled" effect. If you don't own a whisk, feel free to use a fork.

3. If desired, add cheese, herbs or vegetable. Cover all the cups with their own piece of foil. Make the foil larger than you think. This will serve another purpose to wrap your cooked egg cup for storage and/or transport.

4. Bake in the 350F oven for 20-25 minutes or until eggs are firm and whites are opaque. If desired, garnish with more cheese, herbs, or veggie. Remove and save the foil. Eat one and enjoy.

5. Allow to cool before wrapping with the saved foil for storage or transport. By allowing to cool without the foil, you don't build up condensation and get a watery result later.

137 calories, 9 g fat, 235 chol, 476 sodium, 2 g carb, 0g fiber, 11 g protein.


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