When I was younger I absolutely loved ham, especially for breakfast. My Dad would slice up ham to look like bacon and call it special bacon, looking back I’m not sure who it was for more, him or me. He gave us other breakfast treasures like Daddy’s egg roll, a rolled egg omelette filled with cheese and vegetables (because he couldn’t master the finesse of scrambling eggs on the skillet) and these, Ham eggs.
Ham eggs were one of the most valuable commodities on Nascar Sundays and soon made their way to fishing tournaments and camping trips the same way, by demand of his friends and his love for feeding people. Over the years Ham Eggs became a staple in our house and most of our close friends and families. Not just because of my Dad, but how simple to make and easy to manage they were. Back then, families did a lot more visiting on the weekends and family sleepovers. With no cell phones, people spent a lot more time together and a lot more time cooking together.
I thought about writing this recipe for you many times, but it never felt right. A couple of days ago, we passed the 13th year mark of my Dad passing and I stumbled upon these photos my very dear friend, Janelle had given me to promote my blog. To my surprise and ugly tears, enclosed were pictures of ham eggs, not from this recipe but from one she had stumbled upon herself. Sometimes the universe does weird things and sometimes it does really awesome things like this.
My Dad, a master chef and a giver of laughs. I’m so thankful for everything I learned in the kitchen and in life from him.
A very special thank you to, Janelle Friend, with Miss Friend Photography for sharing her photos with me. Not only is she a dear friend, a kind soul and the most beautiful person in the world but she takes amazing pictures. She makes you feel like a million dollars just being around her, but she captures that essence through the lens as well. Thank you, Janelle!
Follow her here, Starlet Pinup Lounge Instagram and here Miss Friend Photography Facebook!
Ingredients
Instructions
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Preheat the oven to 375F and line each baking cup with a slice of ham. Carefully crack an egg into each ham cup and top with black pepper and diced green onions. (if you're using them)
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Bake until your eggs are cooked through. This always depends on your eye size and ham thickness. They should take between 18-20 minutes depending on how runny you want your yolk. I like to give the pan a jiggle and see if the whites are set yet, then if you're adding cheese.. add it now!
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Release each ham egg from the muffin tin with a spoon and transfer to individual plates or a serving platter.
Notes
- Let's talk ham! The ham has to be large enough to fit in the muffin tin, thin enough to curve in the tin but not so thin it has holes. Got it? Regular packaged ham will do! Trust me when I say it's not that picky, but if you're at the deli counter and the deli master is going to shave it, don't let them. Also, don't buy a ham steak.
- Want to know the best part? You can make as many or as few of these as you like! Just you at home, make two (okay, three) just you and the hubs? Make Five! The whole family is over? Make two dozen!
- No cheddar? These are delicious without cheese. I ate mine cheeseless and with salsa for years. Any type of cheese you have in the fridge will do, get creative!
- Want toppings ideas? Salsa, Pico de Gallo, avocado, grilled peppers, parsley, hollandaise or a dash of hot sauce!
Have you made these? Let me know in the comments below!