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Pesto Egg Ham Cups

Pesto Egg Ham Cups

Ingredients:

  1. 4 slices of precooked Smithfield® Hickory Smoked Premium Quarter Boneless Spiral Ham, cut lengthwise to fit in the muffin tin.
  2. About 2 tsp. of pesto per egg
  3. 4 large eggs


Directions:

  1. Preheat oven to 400°F. Grease muffin molds. Line interior of muffin molds with a slice of ham. Crack an egg into the middle of each ham ring, adding the full yolk and only slightly more than 1/2 of the egg white (if you want runny yolks. If you don't care for runny yolks you can add all of the egg white).
  2. Spoon 1 tsp of pesto into each ham cup, placing it on top of an area with a lot of egg white surface. Bake cups for about 7-8 minutes or until egg white is set and yolks are still runny (or longer if you want the yolks to be fully cooked). Spoon an additional 1 tsp of pesto on top before serving.