This self-contained breakfast is so simple and so quick! Using the ham as a cup for the eggs is a fun and easy way to add a little flair to your morning routine! And it makes for easy clean up! Who doesn’t love that?
Ingredients
Pesto:
- 1/2 cup loosely packed fresh basil
- 1/2 teaspoon minced garlic
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts or walnuts
- 1/4 cup cannabis infused olive oil
- Salt and pepper to taste
Egg Cups:
- 8 thin slices deli ham
- 1/3 cup shredded Mozzarella cheese or Italian cheese blend
- 8 teaspoons medicated pesto
- 8 eggs
- 8 fresh cherry tomatoes halved
How it’s done:
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To prepare pesto, in the bowl of a food processor or blender combine basil, garlic, Parmesan, and pine nuts or walnuts. Process to mix. With machine running, slowly drizzle in canna-olive oil. Season to taste with salt and pepper. Set aside.
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Preheat oven to 350 degrees F.
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Spray 8 cups in a regular sized muffin pan with cooking spray. Press a slice of ham onto the bottom and up the sides of each of the muffin cups. Divide the cheese among the ham lined cups, followed by a teaspoon of pesto in each cup. Carefully break an egg into each cup.
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Place the pan in the oven and bake until egg whites are set, about 20 minutes. Let stand for 5 minutes before using a knife to carefully remove the baked egg cups from the pan. Top each baked egg cup with 2 cherry tomato halves and another teaspoon of pesto serve immediately.
