Since I work so much, I try to always make a Sunday brunch for my family. Just something we can easily enjoy together that does not require me to spend all morning in the kitchen. I don’t usually do anything too fancy or elaborate, just something like pancakes, waffles, or some type of egg dish. Of course, there always has to be some type of meat as well, whether it is sausage, bacon, or ham. In my house, it is not a meal if there is no meat. Any attempt at a meatless meal in my family results in protests, picket lines, and eventually a revolt (and that is just the dog).
I make Breakfast Cups quite often because they are quick, simple, and delicious. Sometimes I serve them with toast and other times on a toasted English Muffin to be eaten as a sandwich (however, if you do this, go for a slightly soft/hard yoke as it will be less messy than a liquidy yoke) or open-face topped with Hollandaise sauce; kind of like an Eggs Benedict. It is also an easy dish to make when you are serving a large crowd. For additional flavor, I use Boar’s Head Habanero Ham because my family likes heat. We like the combination of the heat with the coolness and creaminess of a soft liquidy yoke. Again, for the purpose of adding just another layer of flavor, I use Franoio Valtenesi Garlic Infused Olive Oil because it provides just a light hint of garlic without it overpowering the dish.
If I am making this for a group that might not enjoy spicy as much as we do, I use Black Forest ham. Use whatever type of ham you like best. However, I would avoid boiled ham because the flavor and texture are kind of yucky in my opinion and will make your breakfast cups too watery. The cheese is another area you can customize to your tastes. I have topped this dish with a few crumbles of Goat Cheese, shredded Smoked Gouda, thin pieces of Dill Havarti, and shredded Monterey Cheddar. Use whatever you and your family think tastes good. You don’t have to make these just for breakfast or brunch either. This dish is great for a week night dinner as it is quick to put together and cook. There is nothing wrong with Brinner. We have breakfast for dinner at least once a month. Who cares about rules, do whatever you like.
- 12 slices of deli ham (for extra flavor, use a habanero ham or black forest ham)
- 1 dozen eggs
- ½ c shredded cheddar cheese
- Mantua Hawaiian Red Salt Liquid Spray
- Franoio Valtenesi Garlic Infused Olive Oil
- Cracked Black Pepper
- Parsley (dried)
- Preheat oven to 350⁰
- In a 12 cup muffin tin, drizzle Franoio Valtenesi Garlic Infused Olive Oil in each cup, with your fingers rub the oil evenly all around the cups to coat the pan and keep the eggs and cheese from sticking.
- Place 1 slice of ham in each cup so the ham sits holding the egg like a bowl
- Crack 1 egg inside each slice of ham
- Drizzle Franoio Valtenesi Garlic Infused Olive Oil lightly over the top of each egg
- Lightly spray the top of each egg with Mantua Hawaiian Red Salt Liquid Spray (ham can be salty, so don’t go crazy, about 2 squirts will work. Remember you can add more later if you need to, but you cannot take it away)
- Sprinkle a pinch or a couple of cranks from your pepper mill over each egg
- Sprinkle a pinch of shredded cheddar cheese over each egg
- Sprinkle a pinch of each paprika and parsley over the cheese
- Bake in oven for 10 – 15 minutes. Ovens vary, cook until eggs reach the desired doneness (liquidy yoke, soft yoke, hard yoke). I like a liquid yoke, but don’t like slimy whites, so I bake for 10 minutes then put under the broiler just until I see the top of the whites solidify without the yoke getting to hard or the cheese getting to brown and the top edges of the ham start to darken. About 2- 3 minutes.
Serve immediately with toast or on a toasted English Muffin as a sandwich. You can also serve these open-face on a toasted English Muffin and top with Hollandaise to make this similar to an Eggs Benedict.
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