Baked Ham and Egg Cups
- 6 eggs
- 6 slices of ham
- shallots, chopped
- Grease a muffin tin with coconut oil. Line each cup with a slice of ham.
Sprinkle a few pieces of shallots onto the ham.
- Now you can crack the egg straight in to the cup, or if you prefer you can scramble the eggs in a separate bowl and then pour into the cup. I’ve made them both ways and like them equally.
However if you scramble the eggs first, you could add a few extra veg or herbs.
- Bake at 180°C for 15 minutes.