Crispy slices of ham serve as edible containers for these creamy baked eggs. Bake them in a muffin pan for an easy but impressive breakfast dish.
Yield: Makes 12 .
July 02, 2019
Weeknight Meal, Kid-Friendly, Breakfast
BAKED EGGS IN HAM CUPS
2 tbsp salted butter
1 cup panko (Japanese-style bread crumbs) or coarse dry bread crumbs
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh parsley
1/2 tsp paprika
1/4 cup salted butter
3 1/2 cups finely chopped mushrooms
1/2 cup finely chopped green onions
1 pkg (5.2 oz) Boursin cheese with garlic and fine herbs, crumbled
2 tbsp whipping cream
1/4 tsp salt
1/8 tsp freshly ground pepper
12 thin round slices deli ham
12 large eggs
To prepare panko topping, melt 2 tbsp butter in a small frypan over medium heat. Add panko and sauté until lightly toasted. Remove from heat. Stir in 1/4 cup green onion, parsley and paprika; set aside.
Melt 1/4 cup butter in a large frypan over medium heat. Add mushrooms and 1/2 cup green onions. Cook, stirring frequently, until mushrooms are browned and liquid is evaporated, about 13 – 15 minutes.
Remove from heat. Add cheese and cream, stirring until cheese is melted. Stir in salt and pepper.
Preheat oven to 350°F. Press 1 slice of ham into each of 12 greased muffin cups, forming a ham cup. Spoon mushroom mixture into ham cups, dividing equally. Carefully crack 1 egg on top of mushroom mixture in each ham cup. Top eggs with panko topping, dividing equally.
Bake until eggs are set, about 17 - 20 minutes.
Nutritional analysis per 1 cup serving:
211 calories, 14.6 g fat, 14.5 g protein, 6.2 g carbohydrate, 0.6 g fibre, 408 mg sodium
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