I opened my refrigerator this morning and saw a few lonely pieces of ham left over from my baked egg experiment over the weekend. I so enjoyed my egg parcels that I decided to give them a try again. Since today was a "school day" and I was short on time, I decided to forgo making a creative filling and just crack the egg into the ham cup. A straight up version you could say. Halfway through the cooking process I took the eggs out and sprinkled about a tablespoon of an italian cheese blend on top of each (you can use whatever cheese you have, cheddar or gruyere would be great). This time I slightly overcooked the eggs. I baked them at 400 in my convection oven for 14 minutes which was definitely at least 2 minutes too long. I don't mind a firm yolk sometimes, but to most people this is a big no no. When I made these the other day, my husband made the suggestion that a little sauce might jazz them up a bit. I decided to make a faux hollandaise by combining a tablespoon of creme fraiche with about a teaspoon of dijon mustard. The sauce was a great addition and made these even more reminiscent of eggs benedict, only a lot healthier. My point in writing a second post about this egg concept is that it is so easy, tasty and looks really cool (almost like a little flower!). What's not to love about that? I'd love to hear if anyone tries this with some different fillings or deli meats and has a great result.
Eggs before baking in the muffin tin