Eggs In Maple - Ham Cups

2 teaspoons unsalted butter/margarine, melted
12 slices (about 8-10 ounces total, prepackaged or from the deli counter) cut a little thinner than a slice of American cheese.
2 Tablespoons maple syrup
2 Tablespoons finely chopped fresh dill or chives
12 large eggs
Salt & pepper to taste

Position one baking rack in the middle of the oven and preheat the oven to 400 degrees. Using a pastry brush and the melted butter/margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.

Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerable during baking and will form a more up-like appearance.)

Spoon ½ teaspoon maple syrup into the bottom of each ham cup, followed by ½ teaspoon dill or chives. Crack 1 egg into each ham cup.

Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.

Remove the baking pans from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully life the full ham cups out and place on a serving plate. Serve with English muffins or on toast……or maybe even a pancake.