Keto Ham Cups with Baked Eggs |

Name: Keto Ham Cups with Baked Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Coconut oil or lard, for greasing the muffin tin; 6 ham slices, at least 4 in (10 cm) in diameter; 6 large eggs; 1/4 tsp sea salt, or to taste; Ground black pepper, to taste; Chopped chives, for garnish; 1 cup full fat egg mayonnaise made with olive oil or another keto suitable oil, without soybean or seed oils; 1/2 cup shredded fresh basil leaves

Description

These Keto Ham Cups with Baked Eggs are a handy little meal when you want something savoury, filling and easy to grab. Enjoy them for breakfast, tuck one or two into your day as a snack, or serve them when you don’t feel like sitting down to a full meal.

Ingredients

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Ham and Egg Cups

Coconut oil or lard, for greasing the muffin tin
6 ham slices, at least 4 in (10 cm) in diameter
6 large eggs
1/4 tsp sea salt, or to taste
Ground black pepper, to taste
Chopped chives, for garnish

Basil Mock Hollandaise (optional)

1 cup full fat egg mayonnaise made with olive oil or another keto suitable oil, without soybean or seed oils
1/2 cup shredded fresh basil leaves

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Instructions

Preheat your oven to 400⁰F (200⁰C). Lightly grease 6 large muffin tin cups with coconut oil or lard. Use a jumbo muffin tin if needed to accommodate the ham slices and eggs.
Press 1 ham slice into each greased muffin cup, shaping it gently to form a little nest. If the ham overlaps slightly, that’s perfectly fine. Make sure there’s enough room for the egg.
Crack 1 large egg into each ham cup. Sprinkle the eggs with 1/4 tsp sea salt divided between the cups, or season to taste, then add ground black pepper.
Bake for 12 to 15 minutes, checking at the 12 minute mark. The egg whites should be set, while the yolks can remain runny if that’s how you like them. Leave them in a little longer if you prefer firmer yolks. Oven temperatures and egg sizes can affect the timing.
While the eggs bake, make the basil mock Hollandaise if you’re using it. Add 1 cup full fat egg mayonnaise and 1/2 cup shredded fresh basil leaves to a blender. Blend until smooth and creamy. It’ll turn a lovely green colour, which is exactly what you’re after.
Let the ham cups rest for 1 to 2 minutes before carefully lifting them from the muffin tin. Garnish with chopped chives and serve with 1 tbsp basil mock Hollandaise per cup, if desired.
Serve 3 cups per person for a hearty breakfast, or enjoy 1 or 2 when you just want a little something to tide you over.