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


Accompaniments

Buttered toast

Green Salad

Sliced Tomatoes


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!


Printed from thegalleygourmet.net