Mexican-style ham and eggs in a cup
Are you looking for something a bit different for breakfast? We’ve got a wee twist on the sunrise standard of “ham and eggs”, and it includes the luscious taste of Mom’s Homemade Salsa to top it off.
Your preparation time is just five to 10 minutes, and you can prepare other aspects of breakfast while you’re roasting them in the oven.
– 12 slices of ham
– 12 eggs
– 1 cup shredded cheese (preferably cheese with a bold taste, perhaps Monterey Jack, a jalapeno cheddar or an older cheddar)
– Salt and pepper to taste
– Mom’s Homemade Salsa
First, preheat your oven to 375F.
Lightly grease the wells of each muffin tray. Place ham slices in the wells. Break the egg in to the nest made by the ham slice. You can add all or some of cheese before the egg, if you prefer.
Top with salt and pepper to taste.
Cook for 15 to 17 minutes for a runny yolk, or 20 minutes for a hard yolk. top with cheese and place in the warm oven for 1 minute. Top with Mom’s Homemade Salsa to taste.
This recipe makes 12, and a standard serving would be one or two of the ham and egg cups.
You can eat this alone, with sides such as toast, fresh fruit, or home fries, or on an english muffin.
For different accents you can add avocado, spinach or experiment further with the type of cheese.
Want a real kick for a morning eye-opener? Thinly slice, or chop, some fresh jalapeno and sprinkle atop the nest. Of course, if you’re using Mom’s Hot Salsa … well, we don’t think you’ll need any extra heat!
Finally, if you prefer a broken yolk, pierce the yolk and stir lightly to the desired consistency (you can take this as close to scrambled as you prefer)! If it “needs” to be fully cooked all the way through, the old “stick it with a toothpick” test works nicely to ensure the egg is fully cooked.