Eggs in a Ham Basket

Ingredients:

3 eggs (serves 4, multiply as needed)

1 tsp Dijon mustard (if you're 'going Maine' use Raye's mustard)

1/4 c plain yogurt or half n half

3/4 c grated cheddar cheese (you can sub whatever cheese you like)

2 tsp each herbs: chives, parsley, basil, tarragon, whatever you have on hand, fresh is better

1-2 scallions, chopped

4 cherry tomatoes, halved

4 slices thinly sliced ham (5-6" diameter seems to work best)

Put aside 1 tsp each of the herbs, the cherry toms and 1/4 c of cheese. (Save to top eggs.)

Whisk all other ingredients but ham together in a bowl.

Lightly grease a muffin tin (if using a 'Texas-size' tin, you'll need to double the recipe). 
Fit ham slices in each muffin slot and fold slightly to fit, making a 'cup' for the egg mixture. 
The edges will come up over the top, you want that! 
They will also char slightly when cooking, that's ok, too.

Pour egg mixture into each 'ham cup' to about 3/4 full (they will rise). 
Place 2 halves of cherry tomato on top. Top that with remaining cheese and herbs. 
Fill with water, about 1/2-3/4 full, the remaining muffin slots to aid cooking 
(good idea for any baking to fill those empty slots).

Bake at 350 for 18-20 minutes, until desired doneness.

Variations:

Instead of sliced ham, place a round of Canadian bacon in the bottom of the muffin tin and follow other directions.

No ham? You can also use a prepared 'crescent dough' to line the muffin tin (follow baking directions on packaging).

No ham or no gluten? Just grease the muffin tins and fill to 3/4 with egg mixture alone, top as directed.

White Cedar Inn Bed and Breakfast 178 Main Street Freeport, Maine 04032