Baked Eggs in Ham Baskets

This four-ingredient recipe delivers a gorgeous-looking dish with a surprisingly tiny amount of work. Simply line each cup of a muffin pan with a slice of ham, crack an egg into each and drizzle heavy cream on top. Salt, pepper and a sprig of thyme are the only additions, since the ham has so much flavor. After 10 minutes in the oven, each person can enjoy his or her very own edible breakfast basket.

Makes 6 servings

INGREDIENTS

6 thin slices good-quality ham
6 large eggs
6 Tbsp. heavy cream, divided
Sea salt and freshly ground pepper
6 sprigs thyme

DIRECTIONS

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.