Yield: 6 individual cups
This is a very pretty breakfast dish that is sure to impress your out-of-town guests this holiday
season. No one has to know how easy it is!
12 slices black forest ham, very thin*
6 large eggs
2 tablespoons Dijon mustard
½ cup Gruyère cheese, grated
1 tablespoon fresh chives, finely chopped
12 English muffin halves, toasted and cut in half (you should have 24 half-circle pieces)
Non-stick cooking spray
Kosher salt and freshly ground black pepper
1. Preheat oven to 325 degrees. Use an oven thermometer to make sure temperature is
2. Spray a muffin tin all over with non-stick cooking spray. Be sure spray gets on the top as
well as in the cups. This will aid in the release of the ham cups after baking.
3. Take two slices of ham, one slightly overlapping the other, and press into muffin tin cup.
It should come up, out of the top by about ½ - ¾ of an inch. Repeat with other slices of
ham to fill 6 muffin cups. Do not let the edges of the ham overlap pieces of ham in
4. Using a small pastry bush or small spoon, coat the bottom of each ham cup with a little
Dijon mustard. Sprinkle grated Gruyère over mustard, pressing down lightly.
5. Crack an egg into a small bowl, making sure yolk is intact and there is no shell in the egg.
Slowly pour egg into one of the ham cups. Repeat for remaining 5 eggs.
6. Sprinkle a very small pinch of kosher salt over each egg yolk in the cup and then sprinkle
entire egg with a small amount (about two small twists – depending on your pepper
grinder) of freshly ground black pepper.
7. Place muffin tin in preheated oven for 20 – 25 minutes, depending on how runny you like
your eggs. The whites should be just opaque but eggs should still be slightly jiggly.
8. Remove from oven. Allow to cool slightly, and then lift the cups out of the muffin tin,
using the ham as a small “handle”. Place on warmed plate with buttered English muffin
or toast halves. Sprinkle each egg with freshly chopped chives.
9. Serve immediately.
* Thinly sliced black forest ham is available from the deli counter of your supermarket or in
larger sizes at wholesale clubs.
** Almost all ovens are inaccurate and you should never rely on the temperature indicator on
the oven. Small, inexpensive oven thermometers are available at most supermarkets for about