Edible Breakfast Dishes - Ham and Eggs Cups

This is really delicious and simple and cool looking. I still have to figure out the right time for baking because my first couple of attempts were overcooked, so that the yolk, while not rock hard, was definitely solid. It's a great breakfast item that easily serves for dinner. This is one version of many possibilities. Try it with crème fraîche instead of cheese, ratatouille instead of mushrooms, etc.

½ lb mushrooms, chopped into cubes

1 finely chopped shallot

1 Tbsp (½ oz/14gr) butter

Pinch of fresh or dried thyme

Splash white wine

6 Cherry tomatoes

12 slices cured ham

6 large eggs

Parmigiano, grated

Salt and pepper

1. Preheat oven to 400°F.
2. Cook mushrooms and shallot in butter over moderately high heat until mushrooms are tender and liquid they give off is evaporated. Add white wine and allow to evaporate.
3. Assemble and bake:
4. Fit 2 slices of ham into each oiled ramekins. Divide mushrooms among cups, portion out thyme into each cup and crack 1 egg into each. Pop in a cherry tomato in each ramekin, and sprinkle with Parmesan. Bake in middle of oven until whites are cooked but yolks are still runny, less than 15 minutes (I turn on the broiler for the last minute. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons.
5. Eat with baguette or crusty bread.