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 the time with my kids and some help to make 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 the ham is just barely peeking out over the well. Otherwise the edges get a little overcooked and rubbery. I also like to include the extra step of lightly tenting the muffin cups with a sheet of foil. That helps steam the eggs and to keep the ham moist.
This is a wonderful preparation in that it can be doubled to feed a hungry brunch crowd and can be 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...
Baked Eggs in Ham Cups
makes 12 cups
1/4 cup finely chopped shallots
2 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons crème fraîche
1 1/2 teaspoons minced fresh thyme, plus more for garnish
12 slices Black Forest Ham
12 extra large eggs
Preheat the oven to 375º F. 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!
Source: Adapted from epicurious.com