Impressive little dish
Especially for something that is this quick and easy to make!
Ohw yess, we like!
You can use 2 thin slices of chicken filet like I did, or 2 slices of black forest ham per cup. Make sure the slices stick out over the edge a little bit, that gives the top of the egg pie that nice “ruffled” look.
These egg cups, nestled inside crisp oven baked Black Forest ham or chicken filet, are for those no-time-for-nothing up & go weekdays or a slow, and cozy lazy morning.
3 easy steps, that are actually fun to do. Let your oven do the rest.
The result? Healthy and super tasty mini pies that truly bring meaning to an effortless good morning.
24 thin slices (Black Forest) ham or chicken filet
12 cherry tomatoes
1 tablespoon chives, finely chopped
optional: goat cheese grated or sliced
coconut or olive oil to grease pan
(12 hole) muffin pan
Preheat oven to 350°F / 180°C
Lightly oil (12 hole) muffin pan. Line moulds with 2 slices of ham or chicken filet, make the ends stick out over the top.
Break an egg into each hollow, top with tomato and scatter with chives, goat cheese, salt and pepper.
Bake (18 minutes) until egg is set.
Remove from oven and leave to cool (5 minutes) Run a knife around each mould to loosen ham. Cool on rack.
6.8g protein | 0.2g fiber | 5.4g fat | 1.1g carbs | 0.2g fiber | 81.5 calories