Spicy Croissant Egg Cups

Ingredients

• 3 croissants (cut in half)
• 6 tbsp shredded cheese
• 6 tsp chili crisp
• 3 slices ultra thin sliced honey ham (cut in half)
• 6 Farmhouse eggs
• 3 tsp chili crisp (for drizzle)
• 1 tbsp chives (chopped)

Preparation

1. Preheat the oven to 350°F. Trim about 1/2 to 1 inch off each end of your croissants, then cut them in half so you have 6 pieces total.
2. Press your fingers into the center of each croissant half to create a pocket, then place them end-side down into a muffin pan. Use a shot glass or small cup to press down firmly so the bottom flattens and seals against the pan. If your pan isn't non-stick, rub a little butter or oil in each cup first.
3. Add 1 tbsp of shredded cheese into each croissant cup, followed by 1 tsp of chili crisp. Fold a piece of ham in half and tuck it into each cup, making sure there's still a pocket left in the center, then crack a whole egg into each one.
4. Bake for 20 minutes if you want jammy, runny yolks, or up to 25 minutes for more fully set eggs.
5. Pull them out of the oven and drizzle each cup with a bit more chili crisp, then scatter the chopped chives on top. To release them from the pan, run a thin silicone spatula around the edges of each cup, then lift them out with your hands — just watch out for the hot pan. Enjoy!