b'Cheesy Scrambled Eggs in Ham CupsGALE GANDMakes 4 servingsThis pretty dish is simple to make but impressive to look at. Lining muffin tins with ham servestwo purposes. It makes a container for the eggs, and it adds flavor. You can use any cheese youlike depending on whether you want a lot of flavor or just a whisperits up to you. This isknife-and-fork food, but when I was testing the recipe, I just used my hands.2 teaspoons butter for greasing the muffin tin, plus more for frying4 round slices of ham, sliced B /iinch thick8 eggsW cup milkSalt and black pepper to tasteV cup grated Cheddar cheeseButter 4 compartments of a metal muffin tin well. (I use a standard muffin tin, but if you want a bigger cup, you can use one of the jumbo tins; just make sure you have large enough slices of ham for that size.) Fold the ham slices into quarters, then place 1 in each cup and let go to line it with ham. The ham will blossom and ruffle, which is what you want.Preheat the oven to 375 degrees.In a bowl, whisk the eggs, milk and seasonings together. Put a little butter in a nonstick frying pan and heat it on medium till it foams. Add the eggs and scramble them till they are starting to set but still loose. Stir in the cheese and then spoon the eggs into the ham cups.Bake the ham cups in the oven for 5 minutes, till the eggs are completely set. Remove the cups from the muffin tin and serve in small bowls, or line them up on a platter to serve.My husband would say to serve ketchup with these, but I turn up my nose at that!CHEF STELLINOS SUGGESTED WINE PAIRING:Bodega Septima Chardonnay 70'