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Ham and Egg Brunch Cups

Who doesn’t like ham and eggs!

Every time we make a trip to Austin to see the kids I try and catch up on the Dexter series. We don’t subscribe to Showtime and I have already rented the first two seasons but the third season is not out on DVD yet. On this last trip to Austin, I finally made it through the last show of the fourth season. So, lately when I think of ham and eggs, I think of the intro to Dexter where he is cutting through a thick slice of  ham and a big shake of hot sauce splashes across his eggs. Yum!

I first tasted this recipe at a Williams Sonoma technique class that I helped with. They were so easy and the girl teaching the class told the attendees, “I don’t cook, and if I can make these, so can you”. Well, they are super fast, easy and delicious.  Working at Williams Sonoma gives me the opportunity (occasionally) to look through some of our wonderful cookbooks. This recipe happens to come from Gail Gand’s “Brunch” book. Although I hardly ever follow a recipe exactly, I did on this one because it is perfect the way it is.

I could not get two eggs in my muffin pans so I don’t know if Gail uses a jumbo muffin pan or had double yolk eggs. Recently I purchased a dozen eggs at a local “gourmet” store and every egg in the carton was a double yolk. Now these would be perfect for this dish. I’m going back to this store soon to see if they are labeled “double yolk” eggs. I always feel like I am getting a bonus when I find a double yolk.

So easy, just put everything in the ham cup and bake.

A few berries on the plate and what more could you ask for — maybe a scone or two!

Delicious looking, huh?

Ham and Egg Brunch Cups

8 slices deli ham
8 large eggs
1/3 cup pesto*
8 cubes mozzarella cheese
8 grape tomatoes (or small cherry tomatoes)
herbs to garnish

I usually have the ham cut on a #1. You want it thin enough you can put it in the muffin pan but not too thin or it won’t stand up. I usually ask to see a piece after they cut it and then kind of bunch it up in my pan to see if it will hold it’s shape. So, take your muffin pans (or use ramekins). Fold a piece of ham in half and then half again. Put this down into the muffin cup and fan it out to make a bowl shape.

Put about 1 teaspoon of pesto in the bottom of the ham cup. Add a cube of mozzarella cheese. Crack your egg on top of the pesto and cheese. Cut a tomato in half and put cut side up off to one side of the yolk. I sometimes add a smear of pesto to the top also. Sal and pepper to taste.

Put these into a 350° oven for about 15-20 minutes. You still want the yolks kind of runny so watch them after 15 minutes to make sure they do not overcook. Cook just until the whites are no longer soft.

Remove from pans carefully and serve while warm.

*I have found that if I go to the salad bar at the grocery store I can buy exactly the amount of tomatoes, pesto or any other ingredients that I only need a few of for just pennies of what it would cost to buy a whole container in the produce section. I bought 4 cents worth of spinach leaves last week to put inside a chicken roulade roll and saved about $2.50 doing so.