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
I'm enjoying your blog and recipes so far. This one I like a lot becuase it follows my blogs general philosophy: Get muffin pan, add all kinds of yummy ingredients, bake, enjoy. Recently I've been experimenting with breakfast cups. Squish in bread, add meat, crack egg, cover in cheese, bake and enjoy. In my search for a eggs benedict "cup" recipe I came across this blog. I'm going to mention you in my post as the inspiration for today's muffin pan recipes. Come check it out!
Posted by: Amy | October 24, 2010 at 09:22 PM