A delightful twist on a classic breakfast, these savory egg and ham cups are perfect for brunch or a quick snack.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Brush each slice of bread with melted butter on one side.
Ensure the butter is evenly spread for a golden crust.
Press the buttered bread slices into the wells of a greased deep muffin tin, buttered side down, to form a cup shape.
Press firmly to ensure the bread holds its shape during baking.
Crack an egg into each bread cup.
Be careful not to break the yolk for a visually appealing presentation.
Top each egg with chopped ham and a sprinkle of fresh parsley.
Distribute the toppings evenly for consistent flavor.
Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Check at 15 minutes to avoid overcooking the yolks.
Remove the cups from the oven and let them cool slightly before serving.
Cooling helps the cups hold their shape when removed from the tin.
Serve warm or at room temperature, and enjoy your savory egg and ham cups.
Pair with a side salad for a complete meal.
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