Baked Egg in Ham Cup


  • slice of ham, thin
  • 1 egg
  • 2 teaspoons of grated cheese (optional)
  • 1 tablespoon of green onion, chopped (optional)
  • smidge oil
  • salt
  • pepper
  1. Preheat oven to 375F.
  2. Oil your ramekin (or silpat cup or muffin tin).
  3. Place the ham inside of it, making a nice cup.
  4. Crack your egg into the center.
  5. Top with green onion and cheese (optional).
  6. Salt and pepper to taste.
  7. Bake for 12-15 minutes.
  8. Pop onto your plate and serve.

Eggs Benedict


  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
  1. Cook the bacon
  2. Bring poaching water to a simmer
  3. Make Hollandaise sauce in a blender
  4. Poach the eggs
  5. Toast English muffins
  6. Assemble your eggs benedict

Spinach, Feta, and Sun-Dried Tomato Omelet


  • 2 large eggs
  • kosher salt and black pepper
  • 1/2 tablespoon unsalted butter
  • 1/2 cup spinach, chopped
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons crumbled Feta
  • country bread, for serving

In a medium bowl, beat the eggs with a pinch each of salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.