Friday, February 12, 2010

Eggs in a Ham Basket- March Recipe of the Month

ham & eggs

Just in time for Easter, comes this neat (really, it's neat and tidy) way to make an interesting breakfast or brunch. It's a variation on the baked herbed eggs we make. (Those are made with Canadian bacon on the bottom.) If ham is not in your diet, make sure you grease the muffin tins really well and then follow all the directions except the part about the ham!


3 eggs (serves 4, multiply as needed)
1 tsp Dijon mustard (if you're 'going Maine' use Raye's mustard)
1/4 c plain yogurt or half n half
3/4 c grated cheddar cheese (you can sub whatever cheese you like)
2 tsp each herbs: chives, parsley, basil, tarragon, whatever you have on hand, fresh is better
1-2 scallions, chopped
4 cherry tomatoes, halved
4 slices thinly sliced ham (5-6" diameter seems to work best)

Put aside 1 tsp each of the herbs, the cherry toms and 1/4 c of cheese. (Save to top eggs.)

Whisk all other ingredients but ham together in a bowl.

Lightly grease a muffin tin (if using a 'Texas-size' tin, you'll need to double the recipe). Fit ham slices in each muffin slot and fold slightly to fit, making a 'cup' for the egg mixture. The edges will come up over the top, you want that! They will also char slightly when cooking, that's ok, too.

Pour egg mixture into each 'ham cup' to about 3/4 full (they will rise). Place 2 halves of cherry tomato on top. Top that with remaining cheese & herbs. Fill with water, about 1/2-3/4 full, the remaining muffin slots to aid cooking (good idea for any baking to fill those empty slots).

Bake at 350 for 18-20 minutes, until desired doneness.


Instead of sliced ham, place a round of Canadian bacon in the bottom of the muffin tin and follow other directions.

No ham? You can also use a prepared 'crescent dough' to line the muffin tin (follow baking directions on packaging).

No ham & no gluten? Just grease the muffin tins and fill to 3/4 with egg mixture alone, top as directed.

I will say that this looked really small when served with toast, but I think that's our expanded idea of what a serving size is. Guests also thought it 'skimpy' until they ate it and then declared it was the right amount of food. (We offered more, but this really was enough.)

We've decided to keep this one on the menu and serve it with pan-fried rosemary potatoes and a second, as yet undecided, side.

Thanks to our 'guinea pig' guests who let us try new recipes out on them in the quiet season! We appreciate their 'derring-do' and their comments.

Printable recipe page.

White Cedar Inn Bed and Breakfast 178 Main Street Freeport, Maine 04032

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