Baked Eggs in Ham Cups
60 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 204 |
| pro | 19 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 311 mg |
| sodium | 676 mg |
| potassium | 249 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 9 |
| vit A | 15 |
| folate | 18 |
- Preparation time: 5 minutes
- Cook time : 12 minutes
If small eggs are unavailable, substitute 1 extra-large egg for each muffin cup and reduce baking time by 2 minutes.
Ingredients
- 6 round (6-inch/15 cm) paper-thin slices deli ham, (about 8 oz/250 g)
- 12 small eggs
- 2 tbsp whipping cream or 5% cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup finely diced Gruyère cheese or Swiss cheese, (about 1-3/4 oz/50 g)
Preparation
Grease 6 metal muffin cups or 1-cup (250 mL) ovenproof ramekins. Line each with 1 slice of ham to create cup.
Crack 2 of the eggs into glass measuring cup; pour into ham cup. Repeat with remaining eggs. Drizzle cream evenly over eggs; sprinkle with salt and pepper. Sprinkle with cheese.
Bake on baking sheet in 400°F (200°C) oven until whites are just set but yolks are still a bit runny, 12 to 15 minutes. Run knife around edges to loosen ham.
Crack 2 of the eggs into glass measuring cup; pour into ham cup. Repeat with remaining eggs. Drizzle cream evenly over eggs; sprinkle with salt and pepper. Sprinkle with cheese.
Bake on baking sheet in 400°F (200°C) oven until whites are just set but yolks are still a bit runny, 12 to 15 minutes. Run knife around edges to loosen ham.
Source : Canadian Living Magazine: April 2010
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