Egg and Ham Cups


These are very popular with the boys and their friends and they make a change from cooking bacon and eggs for breakfast.

Baking for 12-15mins gives a soft yolk. If I’m making these for lunch boxes I cook them for a little longer to ensure the yolk is cooked through.

Makes 8 cups.


8 slices of bread

softened butter for spreading

8 small slices of ham

8 eggs

fresh oregano, chopped

salt and pepper


Preheat the oven to 180 degrees Centigrade.

Take each slice of bread and, using a cookie cutter, cut a large circle using the maximum amount of bread.

Spread one side of the bread lightly with butter.

Push the bread, butter side down into a muffin tin hole. If a hole appears, tear off a bit of the waste bread and push it into the hole to seal it.

Now lay a slice of ham in the hole, pushing it down to make space for the egg.

Crack an egg into the hole, season and top with a little oregano.

Repeat until all 8 cups are made.

Bake for 12-15mins for a runny or soft yolk and 15-20mins for a firm yolk.


5 thoughts on “Egg and Ham Cups”

    1. Thanks Savourymealsanddesserts, in the past, when my boys were going through different phases, I have omitted the ham and used salami, omitted the oregano and popped a little grated Parmesan on top, they are very versatile! Ros

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