Ham and Egg Cups with an Arugula Salad
Preparation
15 MIN
Cooking
14 MIN
Servings
8

Ham and Egg Cups with an Arugula Salad

Ingredients

    Ham cups

  • 8 thin slices Black Forest ham, about 6-inch (15-cm) in diameter
  • 8 eggs
  • Salt and pepper

    Arugula salad

  • 4 cups (1 litre) baby arugula
  • 1 red bell pepper, grilled and cut into thin strips
  • 1 tablespoon (15 ml) red wine vinegar
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 F). Butter 8 muffin cups.
  2. Make an incision in each slice of ham, from the centre outward. Line each muffin cup with a slice of ham. Break an egg into each cup. Season with salt and pepper.
  3. Bake for 14 to 16 minutes or until the egg reaches the desired doneness. Remove from the oven and cool.

Arugula salad

  1. In a bowl, combine the vegetables and drizzle with the vinegar and olive oil. Season with salt and pepper.
  2. Place the cups in a serving dish and serve with the salad.