Butter four compartments of a metal muffin tin well. Fold the ham slices into quarters and then place one in each cup to line it with ham. It will ruffle which is what you want.

Place ¼ teaspoon pesto in the bottom of the ham cup, then crack in two eggs into a cup and pour it in. Tuck in a piece of mozzarella, two halves of cherry tomatoes and another ¼ teaspoon pesto then sprinkle with pepper to taste. No salt needed because the ham may be salty and the pesto has some in it, too.

Bake in a 375-degree preheated oven for 12-15 minutes till the white looks set but the yolk is still a bit runny. Remove from the muffin tin and serve in small bowls or line them up on a platter to serve.