Ham and Egg Cups with an Arugula Salad

  • Preparation 15 MIN
    Cooking 14 MIN
  • Servings 8


Ham cups

Arugula salad


  1. With the rack in the middle position, preheat the oven to 180 °C (350 F). Butter 8 muffin cups.
  2. 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.
  3. Bake for 14 to 16 minutes or until the egg reaches the desired doneness. Remove from the oven and cool.

Arugula salad

  1. In a bowl, combine the vegetables and drizzle with the vinegar and olive oil. Season with salt and pepper.
  2. Place the cups in a serving dish and serve with the salad.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 cup

Content % Daily Value
Calories 155  
Total Fat 11 g  
Saturated Fat 3 g  
Sodium (salt) 435 mg  
Carbohydrates 3 g  
Fibre 1 g  
Protein 11 g