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Mother’s Day is well known as a day to take Mom out to brunch. That’s nice and all, but I personally would rather eschew the lines, waiting, and hubbub of a restaurant on Mother’s Day morning for the (relative) calm and comfort of my home. I get time with my kids and some help making things like these nifty little egg-and-ham cups.
When making the cups, I like to fit the ham snugly into the muffin wells so it just barely peeks over the edge. Otherwise, the edges get a little overcooked and rubbery. I also like to include an extra step: lightly tenting the muffin cups with a sheet of foil. That helps steam the eggs and keeps the ham moist.
This is a wonderful preparation, as it can be doubled to feed a hungry brunch crowd and served warm or at room temperature. I like to serve them with buttered toast and a simple green salad with sliced tomatoes (I save the fresh fruit for the coffee cake course). Any leftovers can be sandwiched between two English muffin halves with a little cheese for a weekday breakfast to go.
A couple of other egg dishes you might enjoy…
Asparagus, Ham, and Cheddar Frittata
Baked Cheese Blintzes with Fresh Blueberry Sauce
*Note- Don’t have crème fraîche? You can make your own Homemade Crème Fraîche.
Combine 1 cup heavy cream and 2 tablespoons of buttermilk in a medium bowl. Cover with a sheet of cheesecloth and allow to sit at room temperature for 12-24 hours, or until it is very thick. Stir and refrigerate until ready to use. Once thick, it can be refrigerated for up to 10 days.
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Baked Eggs in Ham Cups
Equipment
Ingredients
- ¼ cup finely chopped shallots
- 2 tablespoons (1-ounce) unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons crème fraîche, Homemade or store bought
- 1 ½ teaspoons minced fresh thyme, plus more for garnish
- 12 slices Black Forest Ham
- 12 extra-large eggs
Instructions
- Preheat the oven to 375℉. Butter or grease a 12-cup muffin pan; set aside.
- In a small skillet over moderate heat, melt the butter. Add the shallots, salt, and pepper and sauté until tender, about 3 minutes. Remove from the heat and stir in the crème fraîche and thyme.
- Fit one slice of ham into each of the prepared cups. Spoon the shallot mixture evenly into the ham cups and crack one egg into each cup. Place the muffin tin into the preheated oven and lightly tent with a sheet of aluminum foil. Bake until the whites are cooked but yolks are still runny, about 12-15 minutes. Remove from the oven and season with kosher salt and freshly ground pepper. Using two small spoons, remove the ham cups carefully and serve. Garnish with thyme and serve with buttered toast, green salad, and sliced tomatoes. Enjoy!
Notes
- Crème fraîche can be made by combining 1 cup of heavy cream and 2 tablespoons of buttermilk. Cover with a sheet of cheesecloth and allow to sit at room temperature for 12-24 hours, or until it is very thick. Stir and refrigerate until ready to use. Once thick, it can be refrigerated for up to 10 days.
- Sour cream can be substituted for the crème fraîche.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from epicurious.com
So funny bc I literally had a dream about ham cups with eggs! Yes, I do dream about recipes 😉 Great collection here!