Farmer’s Egg Cups

Time: 20 minutes

Music Selection: Murray McLauchlan – Farmer’s Song

This breakfast and music bring me back to when I was a young girl, sitting at my Grandma Katie & Grandpa Bill’s farmhouse kitchen table.  My grandma was such a great baker and cook. We always ate delicious, fresh foods from their garden. They had a root cellar filled with root vegetables that smelled so earthy. They also kept their preserves and pickles there to keep cool. I love this breakfast with dill, as their large garden had dill growing everywhere, like a delicious weed!


6 slices bread (Tip from 19 YO son – use sourdough bread!)

6 slices ham, shaved

6 eggs


Dried or fresh dill

1 cup grated cheddar or swiss cheese


Preheat oven to 400 deg F.

In large muffin tin, butter well or spray with non-stick spray. Butter is better, if you like the butter taste in your bread.

Take the bread slices and cut off the crusts. Then using a rolling pin, roll each slice of bread out until squished down.

Place a slice of bread into the muffin tin, and gently push into the form of the pan, without making a hole in the bread. Place a slice of ham over each slice of bread and arrange it to cover any spots where the tin can be seen. Break an egg into each muffin tin, on top of the ham. Sprinkle each with salt/pepper and dill. Then top each with grated cheddar cheese.

Bake in oven for 12 – 15 minutes until eggs are still soft, but not raw. You may want to even turn the broiler on for a minute.

Serve with Greek potatoes, bacon or sausage and fresh fruit!

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