Egg & Ham Cups

Main Main
Servings Serves 4 People
Preparation Time Takes 20 Minutes


  • 1 tbsp. Rolling Meadow Dairy™ Butter
  • 4 thin slices cured cooked ham, grass-fed and/or certified organic, nitrate-free is best
  • 4 large free-range eggs
  • ½ cup Creamed Spinach
  • Salt and pepper, to taste
  • Optional fresh basil, chives, parsley, chilies or hot sauce


  1. Preheat oven to 400ºF.
  2. Lightly coat 4 muffin cups with butter or olive oil.
  3. Line 4 muffin cups with your thinly sliced ham, pushing down in the center and at the sides to form a cup. You want the ham to hang over the edges of your cup.
  4. Bake for 3–4 minutes in your preheated oven.
  5. Spoon ⅛ cup of creamed spinach into the ham cup & crack an egg on top.
  6. Return to oven for 12–15 minutes.
  7. When egg white has cooked through, they are done. This will give you a runny yolk. Cook 1–3 minutes longer if you like your yolks cooked through.
  8. Remove from muffin cups carefully using a large spoon & transfer to a plate. Optional Sprinkle with chopped basil, chives or parsley, chilies or hot sauce.

In This Recipe

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