Lightly grease six muffin cups with butter, oil or vegetable spray.
Line the muffin cups with whole slices of the deli ham; the ham should evenly overflow the edge of the muffin cup. Use 1–2 slices depending on thickness and taste.
Crack a large egg into the ham cup.
Bake at 350 degrees for 14–18 minutes depending on the desired consistency of the poached egg.
When done, season with salt and pepper.
For a perfect eggs Benedict, serve on top of half a toasted English muffin, and smother with Hollandaise.
For a no-carb version, place the egg cup on a bed of steamed spinach, and add a dash of hot pepper sauce.
Denver breakfast sandwiches
Serving size 2
1 tablespoon butter
1/4 cup finely diced onions
6 slices smoked bacon
4 large eggs
1–2 tablespoons milk
Salt and freshly ground pepper
1/2 cup shredded cheddar cheese, optional
4 slices whole-wheat or multi-grain bread
Ketchup or Louisiana-style hot sauce for serving
Melt the butter over medium heat in a medium skillet, then saute the onions until tender.
Meanwhile, microwave the bacon between two pieces of paper towel until cooked through, approximately 4–6 minutes. Let it sit and cool for three minutes, then chop into small pieces.
Whisk the eggs and milk together.
Pour the egg mixture into the skillet with the onions, and add the bacon pieces. Stir to combine.
Cover the pan, reduce the temperature to medium-low and cook for 4–6 minutes or until the egg is almost set. If there is a lot of uncooked egg on top, poke holes through the mixture to allow the uncooked portions to reach the bottom of the pan and cook for an additional two minutes. When the egg mixture is almost solid, flip and cook the other side until it's set and lightly browned.
Season with salt and pepper.
Serve sandwich style with toasted whole-wheat or multi-grain bread and ketchup or hot sauce for dipping.
Quick, cheesy breakfast wrap
Serving size 1
1 tablespoon milk
Grated Monterey Jack or cheddar cheese to taste
Salsa to taste
Salt and pepper
1 large flour tortilla wrap
Whisk the eggs and milk together in a microwaveable dish.
Microwave on high for 30–45 seconds, whisk, then keep repeating until the eggs are set, approximately 1-1/2 to 2 minutes.
Warm the tortilla between two dampened paper towels heated in the microwave for 40 seconds.
Place the scrambled eggs in the centre of the tortilla, add the cheese and salsa, then season with salt and pepper. Roll the tortilla and microwave it for approximately 30 second to soften the cheese and warm the salsa.