Ham and Egg Cups with an Arugula Salad | RICARDO

Ingredients

• 8 thin slices Black Forest ham, about 6-inch (15-cm) in diameter
• 8 eggs
• Salt and pepper
• 4 cups (1 litre) baby arugula
• 1 red bell pepper, grilled and cut into thin strips
• 1 tablespoon (15 ml) red wine vinegar
• 2 tablespoons (30 ml) olive oil