Categories: breakfast
Ingredients
- 1 teaspoon unsalted butter, for the tins
- 4 (1/16-inch thick) round ham slices (the largest you can find at the deli)
- 1/4 cup of basil
- 2 tablespoons olive oil
- 4 large eggs
- 1/4 cup shredded mozzarella cheese (or cheese of your choice, havarti, fresh mozzarella, cheddar, ricotta all would be nice)
- 4 cherry or grape tomatoes, halved
- freshly ground black pepper
Directions
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Heat the oven to 375 degrees.
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In a mini food processor, blend together basil and olive oil.
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Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters; insert the point end in a buttered muffin cup, and let it open, it will have a ruffled look.
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Place 1 teaspoon basil olive oil mixture in the bottom of each ham cup. Place 1 tablespoon mozzarella cheese on top of basil oil. Add one half of cherry tomato to the bottom.
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Carefully crack a single egg into each cup. Top with the other half of the cherry tomato and a small dab of basil olive oil mixture. Sprinkle with freshly ground black pepper.
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Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.