EGGS IN A BASKET
recipe adapted from Foodie with Family
3 slices of wheat bread, slightly flattened with your palm or with a rolling pin
2 slices of cooked ham, chopped
1 small green bell pepper, chopped into small pieces
1 medium tomato, chopped into small pieces
grated cheddar cheese
salt and pepper to taste
some chopped herbs (optional)
Combine the ham, green bell peppers and tomatoes together in a bowl. Season with salt and pepper.
Line each ramekin (or a muffin tin) with a slice of bread. Press the bread against the sides of the ramekin to make enough room for the filling and the egg. Sprinkle 1 tbsp of cheese into each ramekin. Top with 1-2 tbsp of the ham, pepper and tomato mixture. Sprinkle more grated cheese on top of the mixture. Add a little bit more of the ham/tomato mixture on the sides of the ramekin. Crack one egg into the ramekin. Season with salt and pepper.
You can also add some chopped herbs if you like. Cover the ramekins with saran/plastic wrap so the egg will not explode. Microwave for 2-3 minutes on medium. Alternately, you can bake this for 15 minutes at 375 F degrees in the oven until the cheese is melted and the eggs are cooked but still a little runny. Bake longer if you want the eggs well cooked.