Name: Ham and Egg Cups with an Arugula Salad
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8 serving(s)
Ingredients: 8 thin slices Black Forest ham, about 6-inch (15-cm) in diameter; 8 eggs; Salt and pepper; 4 cups (1 litre) baby arugula; 1 red bell pepper, grilled and cut into thin strips; 1 tablespoon (15 ml) red wine vinegar; 2 tablespoons (30 ml) olive oil; Salt and pepper

Ingredients

Ham cups
- 8 thin slices Black Forest ham, about 6-inch (15-cm) in diameter
- 8 eggs
- Salt and pepper
Arugula salad
- 4 cups (1 litre) baby arugula
- 1 red bell pepper, grilled and cut into thin strips
- 1 tablespoon (15 ml) red wine vinegar
- 2 tablespoons (30 ml) olive oil
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 F). Butter 8 muffin cups.
- Make an incision in each slice of ham, from the centre outward. Line each muffin cup with a slice of ham. Break an egg into each cup. Season with salt and pepper.
- Bake for 14 to 16 minutes or until the egg reaches the desired doneness. Remove from the oven and cool.
Arugula salad
- In a bowl, combine the vegetables and drizzle with the vinegar and olive oil. Season with salt and pepper.
- Place the cups in a serving dish and serve with the salad.

Ham and Egg Cups with an Arugula Salad

Categories

Ingredients

Ham cups

Arugula salad

Preparation

Arugula salad

Personal Note