Friday, November 13, 2009

Gluten Free and easy: Ham and Egg Cups

Super Easy.
Fast prep
good taste
Winner in my house!

Seriously, this is easy. I can't remember where I originally got the recipe, but it was something like Gourmet Magazine. They presented it as a fancy breakfast or brunch for Father's Day or Easter. Don't let that fool you, it is easy.

Ham and Egg Cups
1 pkg GF ham (I use Applegate Farms Black Forest Ham)
shredded cheese (cheddar, swiss, gouda, gruyere)
salt and pepper, to taste
butter or cooking spray for muffin tin

Preheat oven to 400 degrees. Lightly coat the muffin tins with cooking spray or butter. This is a must unless you have non-stick muffin pans. Egg always leaks out of the ham "cups" and is hard to remove if you don't grease things up.

Line the cups with the ham. This can be a bit tricky. I basically take the oval of ham and make a crease in the middle of one edge. Then I put it into the cup and fold the ham as needed so that it lines the pan. See picture.Add a pinch of cheese to each ham cup, then one egg. If you are brave you can crack the egg and drop it directly into the ham cup. I have had one too many pieces of shell get into the works when I do it this way. Believe me, you don't want to try to fish out a small piece of shell from amongst the shredded cheese and the ham; messy! I break each egg into a small bowl or measuring cup and then pour it from there into the ham cup. Optional: I like to break up the yolk a little bit with fork. This distributes it a little more evenly and seems to make it cook faster. If you prefer to have a runny yolk when you cut into the eggs, don't do this step.

Sprinkle a little pepper and salt if needed. I don't add salt because the ham is plenty salty for me.

Put into the oven on the middle rack, if cooking one muffin pan. Cook for 15-20 min depending on how firm you prefer your eggs. I cook these until the eggs are solid; they don't jiggle when the pan is shaken. If you prefer softer eggs you stop at 15 min or even earlier. My family is not fond of runny eggs so I must eliminate the jiggle.

To remove the ham and egg cups from the pan I recommend running a butter knife around them, between the ham and the pan. This loosens them up and makes them easy to remove.

Makes 7 ham and egg cups (or at least that is how many slices of ham are usually in one package of Applegate Farms Ham).


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