Step 1: Preheat the oven to 325 degrees and bring a kettle-ful of water to a simmer. Mist 12 muffin cups with nonstick cooking spray. Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, a sprinkling of Parmesan cheese, a pinch of zest, and teaspoon pimentos. Add pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup.
Step 2: Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour 1 inch of the simmering water into the dish. Set the muffin pan into the water bath and bake eggs until whites are opaque, 12 to 15 minutes. Serve warm.
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