Recipes Breakfast + Brunch Breakfast Sandwiches Egg Sandwich Open-Face Egg and Griddled Ham Breakfast Sandwiches 3.7 (3) 3 Reviews F&W’s Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. Slideshow: More Egg Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 30 mins Yield: 12 Ingredients 1 dozen large eggs Kosher salt Pepper 6 ounces thinly sliced baked ham 1 cup mixed chopped herbs, such as parsley, tarragon and chives 1 tablespoon fresh lemon juice 6 slider buns, split and lightly toasted Directions Preheat the oven to 350°. Pour 1 tablespoon of water into each cup of a 12-cup muffin tin. Crack an egg into each cup and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate. Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes. In a small bowl, toss the herbs with the lemon juice and season with salt and pepper. Arrange the split buns cut side up on a platter. Top with the ham, eggs and herbs. Serve open-face. Rate it Print