Instead of traditional scrambled eggs, why not try these baked eggs in ham cups?

Ingredients

Baked eggs

• 12 slices Black Forest ham without holes (about 10 oz)
• 12 large eggs
• 3/4 cup 18% cream
• Salt and freshly ground black pepper
• Fresh thyme for garnish

Hollandaise Sauce

• 4 egg yolks
• 1 cup unsalted butter, cut into cubes
• 2 tbsp water
• 2 tbsp lemon juice
• 1 tsp salt
• Dash hot sauce (optional)

Directions

1 Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin. Line each of the 12 muffin cups with one slice of ham (the sides of the slices will extend over the edges of cups).

2 Carefully crack one egg into each of the ham-lined cups. Pour 1 tablespoon of the cream over each egg. Bake on the middle rack of the oven for 15 minutes, or until the eggs are set and cooked to desired doneness.

3 Meanwhile, make the hollandaise sauce. Place the egg yolks, butter and water in a medium saucepan and heat gently over a low temperature, whisking constantly.

4 When the butter is melted, increase the heat to medium-low and whisk quickly until the mixture has thickened to a saucy consistency.

5 Stir in the lemon juice, salt and hot sauce. Keep the sauce warm until ready to serve.

6 Remove the egg cups from the oven and season with salt, pepper and thyme.

7 Allow the eggs to rest for 2 minutes and then carefully remove the ham cups from the muffin tin using a spoon or a small spatula to lift and place on plates.

8 Drizzle with the hollandaise sauce and serve with buttered toast.

Makes: 12