Judy Kraus is the winner of a $25 gift certificate donated by The Spice Merchant for this recipe. She fixes it frequently for her husband and herself. “It’s quick and easy, perfect for ‘breakfast for supper’ night,” Kraus said.
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Ham and Egg Cups
2 slices deli ham, sliced thin
2 slices cheese or ¼ cup grated Parmesan cheese
2 eggs
Salt and pepper
Directions:
Spray two muffin tins or ramekins with cooking spray. Place slices of ham inside, pressing ham into the bottom and sides. Ham edges will stick out.
Break one egg into each cup. Salt and pepper to taste. Sprinkle fresh grated Parmesan cheese on top of each egg. Or alternately, place slices of cheese in the tins or ramekins before adding the eggs.
Bake in 350-degree oven about 15 to 20 minutes or until whites are set and yolks reach desired doneness. Sprinkle with more Parmesan if desired.
Ham and Egg Cups can be served in ramekins or removed by sliding a knife or small spatula around the edges and gently lifting out. Makes 2 servings.
