Crispy slices of ham serve as edible containers for these creamy baked eggs. Bake them in a muffin pan for an easy but impressive breakfast dish.

Yield: Makes 12 .



  • 2 tbsp salted butter
  • 1 cup panko (Japanese-style bread crumbs) or coarse dry bread crumbs
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped fresh parsley
  • 1/2 tsp paprika
  • 1/4 cup salted butter
  • 3 1/2 cups finely chopped mushrooms
  • 1/2 cup finely chopped green onions
  • 1 pkg (5.2 oz) Boursin cheese with garlic and fine herbs, crumbled
  • 2 tbsp whipping cream
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 12 thin round slices deli ham
  • 12 large eggs


  1. To prepare panko topping, melt 2 tbsp butter in a small frypan over medium heat. Add panko and sauté until lightly toasted. Remove from heat. Stir in 1/4 cup green onion, parsley and paprika; set aside.
  2. Melt 1/4 cup butter in a large frypan over medium heat. Add mushrooms and 1/2 cup green onions. Cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 13 – 15 minutes.
  3. Remove from heat. Add cheese and cream, stirring until cheese is melted. Stir in salt and pepper.
  4. Preheat oven to 350°F. Press 1 slice of ham into each of 12 greased muffin cups, forming a ham cup. Spoon mushroom mixture into ham cups, dividing equally. Carefully crack 1 egg on top of mushroom mixture in each ham cup. Top eggs with panko topping, dividing equally.
  5. Bake until eggs are set, about 17 - 20 minutes.
Nutritional analysis per 1 cup serving:


211 calories, 14.6 g fat, 14.5 g protein, 6.2 g carbohydrate, 0.6 g fibre, 408 mg sodium