Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes

Eggs baked in ham cups with creamed mushrooms underneath appeared on the February 2002 cover of Gourmet magazine. I made them on my show and was astonished (I don’t know why – everything is tested at my magazine a zillion times until it is perfect) to find how easily they unmolded from the muffin tins and held their shape. This is an adaptation using my Guatemalan housekeeper Magda Alcayaga’s sofrito in place of the mushroom base. Once you have tried this recipe and marveled, as I did, at how well it holds up, I guarantee you will start experimenting to see what other items (cheese, spinach, tomatoes) might also go nicely with the egg in its little ham cup.