Ham and Egg Cups with Kimchi (2024)

Try this easy “on the go” breakfast recipe! Ham and egg cups are baked in the oven and include finely chopped kimchi as a surprise!

The other day, I was enjoying myself again browsing through beautiful food photos on Pinterest. In a split second, something grabbed my attention. It was this picture of Breakfast Ham and Egg Cup. As soon as I saw the picture, I knew I had to make it, and with kimchi! But why kimchi in your egg cups?

That’s because typical Koreans eat rice, soup and a few side dishes (incl. kimchi) for breakfast, lunch and dinner. Yeah, kimchi is a STAPLE! So I decided to add some kimchi in my ham and egg cups.

Ham and egg cups are a great way to sneak in some finely chopped kimchi for those who are not used to it. Honestly, the kimchi taste is so subtle that many people won’t even notice. (Well, my husband didn’t even know until I told him!)

Ham and egg cups are particularly suitable for breakfast, brunch or lunch. And, my favorite thing about it is the crispy edges of the ham and well balanced flavor. I hope you enjoy my recipe!

P.S. If you like this recipe, you might like to try my Korean street toast or Korean flag themed – egg in a basket recipe.

Ingredients for Ham and Egg Cups with Kimchi (Makes 6 Cups)

• 6Thin slices of honey leg ham(you can use other types of deli ham instead. I tried this with champagne leg ham, which also worked well.)
• 6 Extra large eggs
• 1/4 cup finely chopped kimchi (ideally not too old)
• 1/2 cup grated cheddar cheese (mozzarella cheese will do fine too)
• Ground black pepper(optional)
• 2 tsp cooking oil (I used rice bran oil)or spray cooking oil

* 1 cup = 250 ml

**Recipe adapted from Better Homes and Gardens

How to Make Ham and Egg Cups with Kimchi

1. Preheat the oven at 180 Celsius degree (about 350F) for 20 mins. – This is based on the fan forced setting.

2. Lightly coat the 6 muffin cups with cooking oil. (Use an oil brush or spray oil)

3. Gently place a ham slice in each muffin cup. Push it down to the bottom but up to the edge. Divide the Kimchi and cheese among the muffin cups. For Kimchi, 1 heaped tsp per muffin cup is about right.

4. Break an egg into a small bowl. Then add this into a muffin cup. Repeat this for the remainder. (This process is to prevent the broken egg shells getting into the muffin cup.) Sprinkle some black pepper on top of the eggs.

5. Bake it for 20 mins or until the egg is cookedper your liking. (20 mins cooking will result in hard egg yolk rather than soft runny yolk.) Take it out of the oven and cool down for 5 mins.

6. Serve & enjoy!

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