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Ham Cups and Eggs

Ham Cups and Eggs

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Chef Ernie

This is a very simple recipe that came out of the hard times of the Great Depression. It uses few ingredients and inexpensive ingredients (leftovers work well). My family of six loves this meal. It is a great way to use up leftover mashed potatoes and ham from a Sunday dinner. Add some Hollandaise sauce and it's almost eggs Benedict. Add and adapt the recipe to use up odds and ends in the fridge. Great meal for a Monday! Leftover chives or shredded cheese...add them to the potatoes. The recipe begs you to be creative and use up what you have. Garnish with parsley, grated cheese, or chopped scallions.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 12x12-inch casserole dish with butter.
  2. Spread mashed potatoes into the bottom of the prepared casserole dish to a depth of about 2 inches. Press ham slices into the mashed potatoes to form cup shapes. Break an egg into each ham cup. Dot mashed potatoes with butter. Sprinkle with parsley.
  3. Bake in the preheated oven until eggs are set, 25 to 30 minutes. Scoop ham cups and mashed potatoes onto serving plates and drizzle with Hollandaise sauce.
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Reviews

lutzflcat
2
11/1/2013

I baked these in small individual casserole dishes which worked great. Packed in the potatoes, used a custard cup to make the “well,” pressed in the ham, added the egg, and that was it. I served with Quick and Easy Hollandaise Sauce in the Microwave on this site. Just really tasty, really easy, and a fun new way to serve potatoes-ham-eggs. Excellent brunch item, too!

Kim's Cooking Now!
0
6/14/2014

Loved these! I had some leftover tarragon mashed potatoes that I needed to put to use, and some deli ham as well. Did an ingredients search and this recipe popped up (love that feature). We love eggs benedict, so I knew we would like this. Thanks Chef Ernie!