Eggs Baked in Ham Cups for Easter Breakfast

a bowl of food on a plate

Photo by Jessica Leibowitz

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes

1/2 large red bell pepper, coarsely chopped (about 2/3 cup)
1 small onion, coarsely chopped (about 1/2 cup)
1 large plum tomato coarsely chopped (about 1/2 cup)
1/2 cup packed rinsed and dried fresh cilantro leaves
4 garlic cloves, coarsely chopped (about 4 teaspoons)
Kosher salt and freshly milled black pepper
8 thin slices Black Forest or Virginia ham (without holes; 6 to 8 ounces)
8 large eggs
2 ounces plain or jalapeno Monterey Jack cheese, grated (about 1/2 cup)
8 large tortilla chips (3-inch triangles), coarsely crushed (about 1/2 cup)

Preheat the oven to 400 degrees F. Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth. Fit a slice of ham into each of 8 lightly-oiled muffin cups, custard cups, or mini souffle dishes (they must hold a scant 1/2-cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, and divide the cheese over the tops. If using custard cups or souffle dishes, place on a rimmed baking sheet for easy handling.

Bake in the center of the oven until the whites are cooked but yolks are still   runny, about 15 minutes. Season the eggs with salt and pepper and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas. Sprinkle with tortilla chips and serve.


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