- 6 thin slices good-quality ham
- 6 large eggs
- 6 Tbsp. heavy cream, divided
- Sea salt and freshly ground pepper
- 6 sprigs thyme
Preheat oven to 350°.
Spray 6 cups of a muffin pan with nonstick cooking spray. Line each with a slice of ham. Crack an egg into each ham-lined cup and drizzle with 1 tablespoon cream. Sprinkle each with a pinch of salt and pepper, and top with a sprig of thyme. Bake until egg is set but yolk is still runny, about 10 to 15 minutes, depending on the firmness of yolk you prefer.
Ease eggs out of tins with tongs or by hand, and serve immediately.
From The Auntie Em's Cookbook: A Musician's Guide to Breakfast and Brunch (Prospect Park Books) by Theresa Wahl, to be published in June 2014.