8 thin slices of Black Forest ham, about 15-cm (6-inch) in diameter
8 eggs
Salt and pepper
1 liter (4 cups) of baby arugula
1 red bell pepper, grilled and cut into thin strips
15 ml (1 tablespoon) of red wine vinegar
30 ml (2 tablespoons) of olive oil
Instructions
Ham Cups. With the rack in the middle position, preheat the oven to 180 °C (350 F). Butter 8 muffin cups.
Make an incision in each slice of ham, from the center outward. Line each muffin cup with a slice of ham. Break an egg into each cup. Season with salt and pepper.
Bake for 14 to 16 minutes or until the egg reaches the desired doneness. Remove from the oven and cool.
Aragula Salad. In a bowl, combine the vegetables and drizzle with the vinegar and olive oil. Season with salt and pepper.
Originally Submitted
3/1/2011
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