Ham and Egg Cups

• 12 slices ham
• 1 cup shredded cheese of your choice
• 12 large eggs
• kosher salt
• Freshly ground black pepper
• Butter for the pan
• Chopped fresh parsley, for garnish

Pre-heat your oven to 400F and butter a 12-cup muffin tin

Line each cup with a slice of ham and sprinkle with cheese.

Crack an egg into each cup and season them all with salt and pepper.

Bake until the eggs are cooked through, 12–15 minutes, depending on how runny you like your yolks.

Serve, garnishing with parsley.