I just love breakfast. I always have. It doesn't really matter to me what time of day it is served, so long as it's breakfast food. First thing in the morning, brunch, even dinner--I am bound to enjoy "the most important meal of the day" any time!
These easy and delicious ham and egg cups with pesto were a terrific savory addition to my autumn brunch. They came together in no time at all then simply went into the oven, leaving me with the ability to sip pomegranate mimosas and talk with my guests--both valuable things when you're entertaining. Everyone at the brunch loved them and, after my first bite, I knew I'd found another breakfast food I love. Thankfully, M agreed when I said they'd be a great dinner with a couple of slices of toast. I can't wait to mix it up with difference cheeses and even different sauces in lieu of the pesto.
Gale Gand's original recipe calls for two eggs in each ham cup, but I could only fit one, which is reflected in my adapted recipe. (Perhaps it was because I uncreased the amount of pesto or maybe she was using smaller eggs than I was.) Brunches tend to have a ton of food anyway, so everyone seemed fine with the one egg version. If you want to use two, I'm sure you could make it work in a jumbo muffin pan.
Ham and Egg Cups with Pesto
adapted from Gale Gand's Brunch!
4 (1/16-in. thick) round ham slices (the largest you can find at the deli)
4 scant TBSP pesto, homemade or store bought
4 large eggs
12 (1/2-in.) cubes fresh mozzarella
4 cherry or grape tomatoes, halved
salt and freshly ground black pepper
1. Preheat the oven to 375 degrees F. Spray four muffin cups with cooking spray.
2. Fold each ham slice into quarters, then insert the folded tip into four wells of the muffin tin. Let the ham slice open and press into the edges of the well for a ruffled look.
3. Put one scant TBSP pesto in the bottom of each ham cup and crack one egg over the top. Tuck three cheese cubes and two tomato halves in each cup. Salt and pepper to taste, remembering that the ham and pesto both lend a good saltiness to the dish.
4. Fill empty muffin wells with a bit of water to prevent warping the pan, then bake 15-20 minutes, until the eggs are white and look set but the yolk is still slightly runny. Serve immediately in small bowls or lined up on a platter.
one year ago: weeknight turkey paninisthree years ago: baked whole wheat penne with roasted vegetables