Ingredients:
- 12 slices thin-sliced ham
- 12 medium eggs
- 12 teaspoons heavy cream
- 1 tablespoon Parmesan cheese
- Zest of 1 lemon
- 6 teaspoons pimentos, drained
- Freshly ground pepper
- 4 strands fresh chive for garnish
- Boiling water
Directions:
- Preheat oven to 325˚F. Prepare 12 nonstick muffin cups with nonstick cooking spray.
- Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, ¼ teaspoon Parmesan cheese, a pinch of zest, and ½ teaspoon pimentos. Add freshly ground pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup.
- Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour one inch of boiling water into dish. Set tins in water bath and bake eggs until whites are opaque, about 12 to 15 minutes for medium-hard-cooked eggs.
- Use a spatula to remove eggs onto a small, shallow serving dish.
