Baked Eggs in Ham Cups with Sauteed Mushrooms

Weekend brunch can be a great time to entertain friends and family, yet finding an egg dish to make ‘en masse’ can be a challenge. Here is a super easy idea that looks really cute, any variety of seasonings and cheese can be used.

Special equipment: muffin tinsEggs in Ham Cups on Plate

Serving size: 4 persons



4          slices nitrate free Ham

4          eggs

1          tablespoons raw Pecorino Romano cheese

Herbamare seasoning, or seasoning of choice, as needed

8 oz     Mushrooms, sliced

1 t        tablespoon Ghee (Clarified Butter)


  • Preheat oven to 375F.
  • Brush the muffin tin with melted Ghee
  • Carefully line the muffin tin with the ham, so as not to tear the slices.
  • Break an egg in each one.Eggs in Ham Cups
  • Sprinkle with  seasoning, then sprinkle with the cheese.
  • Bake at 375 for 14 to 15 minutes.
  • While eggs are baking, prepare the mushrooms: heat a sauté pan over medium heat, and melt the Ghee
  • Add the garlic and sauté for a few minutes, add the mushrooms and sauté until browned, season to taste.
  • Once the eggs are done, carefully loosen around the edge with an offset spatula or blunt kitchen knife, them lift out with a spatula.
  • Serve with a side of mushrooms and toast.



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