I meant to share this Food.com recipe a long time ago, but somehow it slipped through the cracks. I can see how that would have happened since I was avoiding eggs for a while. I definitely had an intolerance to them, but now I seem to be eating them just fine (knock on wood). I'm actually tolerating a lot of foods just fine now. My husband, on the other hand, is a different story. He was diagnosed with fructose malabsorption and lactose intolerance last year, so I continue to cook and bake low-FODMAP for him.
It's the new year, which means a lot of people will be making resolutions to eat healthier and lose weight. Personally, I've never been one to make new year's resolutions. I tend to just make "mini resolutions" throughout the year. If I catch myself falling into bad habits, I resolve to do better right then and there, not waiting for some "magical" date to start.
I think these egg cups fit the bill for healthy eating in the new year. Full of protein, and paired with some fruit, these cups make a very healthy and filling breakfast. They are even low-carb, if that floats your boat. Oh, and I almost forgot to mention that they are delicious! I adapted the recipe for a typical single serving, but the recipe can be easily multiplied.
Baked Egg in Ham Cups
Low-FODMAP, Gluten-Free, Low-Carb
2 thin slices of ham
2 large eggs
4 teaspoons grated Parmesan cheese
1 scallion, thinly sliced (green parts only)
salt to taste
ground black pepper to taste
- Heat oven to 375 degrees F. Lightly spritz two cavities of a standard muffin tin with cooking spray. Place a slice of ham in each cavity and form into a cup.
- Crack each egg into a ham cup. Sprinkle evenly with Parmesan cheese, scallion, salt and pepper.
- Bake 15 to 20 minutes, or to desired doneness. If you prefer the yolk more runny, bake for less time (15 minutes). If you prefer the yolk more hard, bake longer (20 minutes). It may take some experimenting to get your eggs just right.
Recipe adapted from Food.com: Baked Egg in Ham Cup with Parmesan and Green Onion