For being in the middle of winter with pending storms, we had quite a few guests this week at our Finger Lakes B & B. I was able to serve some of my new recipes and they were very well received. One that is particularly good and makes a nice presentation is the Baked Eggs and Ham Cups. This recipe came from Gale Gand’s Brunch! book.
I first tried this recipe using standard muffin cups and found that using larger muffin tins worked best. The smaller cups had a tendency to overflow when I added the large eggs. It might work better with medium eggs. We hope to soon have the recipe on our food and recipe page, but until then, the recipe follows.
Baked Egg and Ham Cups
Preheat the oven to 375 deg.
Grease and line 4 compartments in muffin tins with:
4 1/16-inch (or so) thick round ham slices. (Fold each ham slice into quarters and place in center of muffin cup and open up to fill the cup.)
In each ham cup add
1 tsp pesto
2 eggs (eggs can be cracked into a pitcher/measuring cup and poured into the cups)
Place in each cup
2 ¾ inch mozzarella cubes
2 cherry tomatoes
salt and pepper to taste
Bake 15-20 min until the egg whites are set and the yolk is a little runny. Remove the ham cups and serve.