These are really easy and yummy. They keep in the refrigerator, in an airtight container, for a couple of days. Making more than Rx’d is a good idea. This idea is directly from the Paleo Comfort Foods cookbook, which I highly recommend. They fancy it up a bit, but these are stripped down and basic.
12 slices uncured ham slices (the lunch meat kind)
Salt and Pepper
Preheat oven to 375 degrees. Have a standard muffin tin ready.
Lay one ham slice flat and lay the other 1/4 way down from the top of the first so they are slightly overlapped. Pick up both slices and press evenly into a muffin tin, making the slices the “muffin liner” or “cup”. Make sure not to tear the ham. Repeat with remaining ham slices until 6 muffin tins are filled.
Crack and pour one egg into each ham-lined muffin cup and season with salt and pepper.
Bake at 375 degrees for 10-15 minutes or until yolk is almost set. You can play around with this time. If you don’t like runny yolks, cook a little longer, if you like runny yolks, lessen the time. Just make sure the white is set.
Remove from oven and serve or place in an airtight container and refrigerate.