Shelly's Recipe

BAKED EGGS IN HAM CUPS

Category: Breakfast and Brunch

2 tsp unsalted butter, for the tins
8 1/16-inch-thick round ham slices (the largest you can find at the deli)
2 tsp pesto, homemade (see recipe below) or store-bought
16 large eggs
16 3/4-inch cubes fresh mozzarella
48 cherry or grape tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste

Pesto
2 cups packed basil leaves
2 large cloves of garlic
1/2 cup olive oil
2 tbsp unsalted butter, melted
1/2 cup pine nuts
1/2 tsp salt
1/8 tsp freshly ground black pepper
3/4 cup grated Parmesan cheese

Heat the oven to 375.

Butter 8 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 for a ruffled look. Place 1/4 tsp pesto in the bottom of each ham cup, then carefully crack 2 eggs into each cup. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish.)

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. Serves 8

Pesto: Combine the basil and the garlic in a food processor and pulse to chop. Add the olive oil, butter, pine nuts, salt, pepper and Parmesan cheese and process until smooth and thick. (Use immediately or freeze for later use.)