Sunday, July 17, 2011

Baked Ham and Egg Cups

Kids love finger foods. Let them help you make these egg cups for breakfast. They will love that their egg is nestled inside the “flower” shaped ham. These are so easy that they work well for a brunch, too. You can pop them in the oven right before your guests are ready to eat. Dress them up by adding your favorite ingredients.

Here’s how to make the basic eggs:

Preheat oven to 375 degrees. 
  1. Grease as many muffin tins as the number of eggs you are planning to cook.
  2. Place one round thin slice of ham in each muffin cup, pushing down to form a “flower” shape.
  3. Crack an egg into each cup being careful not to break the yolk.
  4. Season the top with salt and pepper.
  5. Bake for 15 minutes. (Eggs will be soft. Adjust time for a harder egg.)
  6. Cool for a minute or two and then slide a knife under the cups and remove to serving plates.

Try this!
  • Scramble the egg before pouring into ham cup.
  • Add sautéed minced onion and/or mushrooms.
  • Sauté some spinach and add before the egg.                 
  • For a gourmet touch, sauté some leeks in butter until soft. Add before adding egg.
  • For a Mexican flare, add cooked chorizo and chopped cilantro. Top with salsa when done. 

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