MEDITERRANEAN BAKED EGGS IN HAM CUPS
Serves: 6
MEDITERRANEAN BAKED EGGS IN HAM CUPS
Cook time: 45 MinTotal time: 45 Min
Ingredients
- 6 slices good-quality 1/4-inch thick Italian or Spanish ham
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons finely minced shallot or onion
- 1/2 pound sliced mushrooms
- Two 6-ounce bags of baby spinach leaves
- 1/4 cup pesto
- 1/2 cup shredded fontina or mozzarella cheese
- 1/2 cup sliced sundried tomatoes in olive oil, drained or halved cherry tomatoes
- 6 large eggs
- Salt and freshly ground white pepper
Instructions
- Preheat the oven to 375°F. Spray a standard-sized muffin pan with non-stick cooking spray and place a slice of ham in each of the muffin cups, alternating so that there are empty muffin cups next to each ham slice. Situate the ham, so the sides overlap to make a “flower.”
- In a medium-sized sauté pan, heat one tablespoon of olive oil with 1 tablespoon of butter. Add the shallot and cook for 1 minute. Add the mushrooms and sauté over medium-high heat until golden, stirring often. Once the mushrooms have been browned, season with salt and pepper. Remove the pan from the heat and set it aside.
- In a separate large sauté pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the baby spinach and season with salt and pepper. Sauté until wilted, stirring often, about 3 minutes.
- To assemble the egg cups, spread a teaspoon of pesto on the bottom of each ham cup, then top with a tablespoon of the shredded cheese and a tablespoon of the sautéed spinach. Add a tablespoon of the sautéed mushrooms and scatter a few slices of sundried tomato. Break one egg at a time into a small cup or ramekin, then carefully pour the egg into the ham cup. Season the eggs with salt and pepper. Bake the eggs until the whites are set and the yolks are still soft about 12 minutes. Carefully remove the baked eggs from the oven and serve.