Baked Eggs in Ham Cups

Ok, so I've been on this Atkins diet, and have been looking around the net for some good low carb recipes.  I came across one that I had to try and believe me when I say its not only easy, but looks pretty cool when you are done.  Instead of re-writing my version, I'm going to link and give props to the web site where I found the recipe.

NOTES:  Due to the saltiness of the ham and any cheese you put in it, I recommend not salting the egg until after you have it on your plate.  Pepper yes, but salt....I'd watch it.  I'm anxious to maybe try this with turkey or pastrami as a different twist.

Here's what mine looked like after they were out of the oven:

and no, I didn't eat the toast

Website for Baked Eggs

Directions:
Preheat oven to 375 degrees and line small, lightly greased ramekins with two thinly sliced (but not too thin) pieces of your favorite ham, making sure there are no large holes or gaps. One of my favorite ham cups is the Greek ham cup. Sauté some spinach in hot oil with a minced clove of garlic until soft. Put a spoonful into your ham cup. Add a few small cubes of feta and a bit of diced cherry tomato. Gently crack an egg on top and pop into the oven for 22-25 minutes until the egg is set how you wish. The ham edges will look crispy, but just snip them with scissors. Gently lift out of the ramekins and onto a plate. Serve with sliced avocado, salt and pepper for the perfect brunch or breakfast.

Other fillings I love:
Southwestern cup with sautéed diced red bell peppers, mushrooms, onions and tomatoes, with cracked egg on top.

Tomato, mozzarella and pesto cup. Put mozzarella pearls into ham cup, add a tiny scoop of pesto and a small scoop of diced tomato. Crack egg on top, and bake.