Preheat the oven to 400 degrees and lightly grease your muffin cups. Lay one or two pieces of ham into the hollows, making sure that there are no gaps or whole. Gently crack your eggs into the ham. Bake until the eggs are the consistency that you like. I did ours for 20-22 minutes. The yolks were still soft, but the whites were firm. Perfect!
Garnish with freshly ground salt and pepper. Sprinkle with fresh chopped herbs. I used dill. And since they reminded me of flowers, I added some orange wedge "leaves" to the plate.
Here's the collection of recipes for Day Four of #BrunchWeek...
Brunch Recipes with EggsAsparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Brunch Recipes with PotatoesTraditional Home Fries by Sarcastic Cooking
Meat, Poultry and Fish Brunch RecipesChicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks
Breads, Grains, Cereals and Pancake-type YumsCherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Belgian Liege Waffles by The Girl In The Little Red Kitchen
Fruit and Vegetable Brunch RecipesWarm Salad Three Ways by Cook the Story
Spreads for BrunchBlack & Blue Thyme Jam by Cooking In Stilettos
Brunch Dessert RecipesCrumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook