Ham and Egg Cups with Kimchi

Method7 steps · about 45 min

1. 1

   Step 1: Preheat a fan oven to 180°C (about 350°F), allowing about 20 minutes while you assemble the cups.

2. 2

   Step 2: Lightly coat 6 muffin cups with 2 tsp cooking oil, using a brush, or use spray cooking oil.

   Uses 2 tsp cooking oil or spray cooking oil

3. 3

   Step 3: Line each greased muffin cup with one thin ham slice, pushing it against the bottom and up the sides. Divide all the chopped kimchi (1/4 cup) and grated cheese among the six cups, about 1 heaped tsp kimchi per cup.

   Uses greased muffin cups · 6 thin slices honey leg ham or another deli ham · 1/4 cup finely chopped kimchi · 1/2 cup grated cheddar cheese or mozzarella

4. 4

   Step 4: Crack each egg into a small bowl to check for shell, then add one egg to each filled muffin cup. Sprinkle with optional ground black pepper.

   Uses ham-lined cups with kimchi and cheese · 6 extra-large eggs · Ground black pepper (optional)

5. 5

   Step 5: Bake for about 20 minutes, until the egg whites are set and the yolks have the firmness you prefer. A 20-minute bake gives a firm rather than runny yolk.

   Bake egg cups · 20 minUses assembled ham and egg cups

6. 6

   Step 6: Remove the baked cups from the oven and let them cool for 5 minutes before serving.

   Cool egg cups · 5 minUses baked ham and egg cups

7. 7

   Step 7: Serve the six ham and egg cups for breakfast, brunch or lunch.

   Uses cooled ham and egg cups