Well I think overall, I had a very successful day in upgrading and beautifying this site. Only a couple of small hiccups, plus a few finishing touches to take care of later. I feel I’ve accomplished the creation of a more user friendly place to visit that has a nice clean look. By the way, I didn’t even need to send out a may-day call to Travis. Yippee me! Thoughts? Opinion? Feedback? Feel free to share what your thinking.
After a full day in front of the computer, I decided to go with a simple recipe today. I actually made these last weekend, but here we are at another weekend! The perfect time to post it, and the perfect time for you to make it I’ve seen many variations of this recipe all over the web in recent months. This recipe/method is one I first made about 10 years ago when I had a large group for a brunch. These work great for gatherings when you want to go a route other than the traditional casserole or strata. They require minimal hands on time, and very little prep. If the ham part doesn’t appeal to you, try baking the eggs in a hollowed out tomato or even a crusty roll. The possibilities are endless. They are quite cute to look at too!
12 thin slices of deli ham [I used a low-sodium variety]
12 Tablespoons Parmesan cheese, freshly grated
Preheat oven to 400°F. Lightly spray each compartment of cupcake/muffin pan with cooking spray.
Line each compartment of the pan with a slice of ham, gently pushing to the bottom.
Crack one egg in each “ham cup”. Salt and pepper to taste.
Bake approximately 10-12 minutes until the egg whites are set, yet the yolk is still slightly runny.
Grate approximately 1 Tablespoon of the Parmesan over each egg. Remove from pan with a large spoon to serve.
Note: If you’re making fewer that 12 eggs, [which I did this particular day], you can still use your cupcake/muffin tin – just add about 1/2″ water in each compartment you’re not using.