Baked Mediterranean Ham Cups

Name: Baked Mediterranean Ham Cups
Prep time: PT30 minutesM
Cook time: PT15 minutesH
Total time: P1DT15 minutesH30 minutesM
Yield: 24
Ingredients: Dried thyme; Salt and pepper

Portions24
Preparation30 minutes
Cook time15 minutes

Ingredients
- 700 g (48 slices) reduced sodium black forest ham (#57615)
- 45 ml extra virgin olive oil
- 300 g red bell peppers, diced
- 500 g large onions, diced
- Dried thyme
- 75 ml basil pesto
- 360 g mozzarella and cheddar cheese blend, grated
- 24 cherry tomatoes, halved
- 24 large eggs
- 12 fresh basil leaves, washed and chopped
- Salt and pepper

Ingredients

Ingredients
- 700 g (48 slices) reduced sodium black forest ham (#57615)
- 45 ml extra virgin olive oil
- 300 g red bell peppers, diced
- 500 g large onions, diced
- Dried thyme
- 75 ml basil pesto
- 360 g mozzarella and cheddar cheese blend, grated
- 24 cherry tomatoes, halved
- 24 large eggs
- 12 fresh basil leaves, washed and chopped
- Salt and pepper

Preparation

- In a skillet over medium heat, combine the bell peppers with 15 ml of oil. Season with salt and pepper.
- Saute on medium heat for 5-10 minutes until soft.
- Transfer to a bowl, cover, and reserve for later.
- In a frying pan over high heat combine onion with 15 ml of oil. Season with a pinch of thyme.
- Stir while cooking until the onions are caramelized.
- Add the pesto and blend. Reserve.
- Pre-heat oven to 375°F (190°C).
- Brush the inside of muffin pans with 15 ml of oil.
- Layer the inside of each cup with two slices of ham making sure to overlap to form a cup.
- To each ham cup add: cheese, peppers, onions, and two halves of cherry tomatoes.
- Break one egg into each cup.
- Bake for 12 to 15 minutes or until cooked to desired yolk consistency.
- Garnish with basil before serving.