HAM AND EGG CUPS

 Serves 4

1 teaspoon unsalted butter, for the tins
4 (1/16-inch thick) round ham slices (the largest you can find at the deli)
1/4 cup of basil
2 tablespoons olive oil
4 large eggs
1/4 cup shredded mozzarella cheese (or cheese of your choice, havarti, fresh mozzarella, cheddar, ricotta all would be nice)
4 cherry or grape tomatoes, halved
freshly ground black pepper

Heat the oven to 375 degrees.

In a mini food processor, blend together basil and olive oil.

Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters; insert the point end in a buttered muffin cup, and let it open, it will have a ruffled look.

Place 1 teaspoon basil olive oil mixture in the bottom of each ham cup. Place 1 tablespoon mozzarella cheese on top of basil oil. Add one half of cherry tomato to the bottom.

Carefully crack a single egg into each cup. Top with the other half of the cherry tomato and a small dab of basil olive oil mixture. Sprinkle with freshly ground black pepper.

Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.