Goats Cheese and Parma Ham Egg Cups with a Tarragon Hollandaise

Ingredients

• 100 g (6–8 slices)thinly sliced Parma ham
• 100 ggoat’s cheese log
• 125 ml (½ cup)cream
• 15 ml (1 tbsp)chives, chopped
• 6 largeeggs
• 120 gbaby spinach
• 2egg yolks
• 5 ml (1 tsp)Dijon mustard
• 15 ml (1 tbsp)tarragon vinegar
• 250 gunsalted butter, melted
• 5 ml (1 tsp)dried tarragon
• A squeezelemon juice
• A pinch, plus more to tastesalt
• As needednon-stick cooking spray

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160 °C.

2. 2

   Prepare the cups

   Coat a muffin tray with non-stick cooking spray and line six wells with Parma ham. Blend the goat’s cheese, cream and chives in a food processor until combined, then divide the mixture among the ham-lined cups.

3. 3

   Add the eggs

   Carefully break an egg into each cup and season with a pinch of salt.

4. 4

   Bake the cups

   Bake for 15–20 minutes, until the eggs are cooked to your liking.

5. 5

   Blend the sauce

   Put the egg yolks, Dijon mustard and tarragon vinegar in a food processor and process briefly. With the blade running, slowly pour in the warm melted butter in a steady stream, allowing the sauce to emulsify and thicken. Stir in the dried tarragon and lemon juice, then season to taste.

6. 6

   Serve the cups

   Add a dollop of hollandaise to each egg cup and serve with dressed baby spinach on the side. If the sauce splits, add a tiny splash of cream and blend again.

What are goat’s cheese and Parma ham egg cups?

They are individual baked portions of egg and cheese nestled in a Parma ham lining, served here with tarragon hollandaise. This brunch-style combination draws on familiar European ingredients rather than one fixed regional tradition.

The ham forms a savoury outer layer, while the blended cheese, cream and chives make a soft base beneath each egg. Baking the portions in a muffin tray keeps them easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 20g protein, 3g carbs, 50g fat.

The eggs, goat’s cheese and ham provide most of the protein, while the cream and especially the butter in the hollandaise contribute much of the fat. The eggs and cream also add some carbohydrate, with the spinach contributing a small amount. Serve with extra spinach or other vegetables to make the plate more substantial without adding another rich component.

Why these ingredients work

Ham lining: thin slices are flexible enough to fit the muffin wells and provide a salty contrast to the mild, tangy goat’s cheese.

Cream and chives: blending them with the cheese creates a smooth mixture that can be divided evenly between the cups. Baby spinach brings a fresh, leafy side to balance the rich sauce.

How to get a smooth hollandaise

Steady stream: add the warm melted butter gradually while the food processor runs so it can emulsify with the yolks, mustard and vinegar. Pouring it in too quickly can make the sauce separate.

Rescue: if the hollandaise splits, blend in a tiny splash of cream as the recipe suggests. Stir in the tarragon and lemon juice once the sauce has thickened.

Check the egg texture

Doneness: start checking at 15 minutes, as the recipe gives a 15–20 minute baking window. The whites should be set, while the yolks can remain softer if that is how you like them.

Gentle handling: break each egg into its cup carefully to keep the yolk intact. Use the same oven temperature throughout: 160 °C.

Timing and serving

Bake: the egg cups need 15–20 minutes in the oven, and the hollandaise is prepared while they cook. Keep an eye on both, since egg doneness depends on your preference.

On the plate: serve each cup with dressed baby spinach, as suggested, and spoon the hollandaise over the top just before eating. For two cups per person, double the recipe.

Making six even portions

Divide the filling: distribute the cheese mixture across all six ham-lined wells before adding the eggs. This helps keep the portions consistent.

Choose the tray: use six wells in a muffin tray and line each one with Parma ham. If the slices are small, overlap them enough to form a cup.

Recipe notes & tips

• Use Parma ham slices that are large enough to line the muffin wells.
• Blend the goat’s cheese, cream and chives until the mixture is evenly combined.
• Pour the melted butter into the food processor in a slow, steady stream.
• Check the eggs from 15 minutes onwards to match your preferred yolk texture.
• Serve the hollandaise soon after making it, while it is thick and smooth.
• Double the ingredients if you want two egg cups per person.

Variations

• Fresh tarragon: use chopped fresh tarragon in place of the dried herb for a fresher flavour.
• Chive finish: scatter a few extra chopped chives over the cups before serving.
• Peppery greens: serve the cups with rocket instead of baby spinach.
• More lemon: add a little extra lemon juice to the hollandaise for a brighter finish.
• Soft yolks: shorten the baking time and check the eggs frequently until the whites are just set.

Common mistakes to avoid

• Pouring butter too fast: the hollandaise may split; add it in a slow, steady stream.
• Overbaking the eggs: the yolks can become firmer than intended; check from 15 minutes.
• Thin ham lining: the filling may escape through gaps; overlap the slices to cover each well.
• Uneven filling: some cups may be much richer than others; divide the cheese mixture evenly before adding the eggs.
• Skipping the seasoning: the finished sauce can taste flat; season it to taste after adding the tarragon and lemon.

How to store

Refrigerate leftover egg cups and hollandaise separately in covered containers and use within 2 days. Reheat the cups gently in the oven until warmed through; hollandaise is best served freshly made and can be difficult to reheat without splitting.

Frequently asked questions