Baked Eggs in Ham Cups
A wonderful presentation of classic breakfast fare!
Servings: 12
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
Calories: 119kcal | Carbohydrates: 2g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 451mg | Potassium: 164mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
