Easter Brunch Ideas
I spent this past week taking care of a few odds and ends (my first tutorial is in the works!). What Easter family traditions do you have? In my family, my father cooked for the holidays. For Easter we had ham, scalloped potatoes and Stovetop stuffing. This year I'd like to start a new Easter tradition in my family by having brunch. Who doesn't like brunch? I couldn't resist sharing with you the baked eggs in ham recipe from Gale Gand's Brunch book (which I wholeheartedly recommend if you love brunch). It's much simpler than it looks!
1 teaspoon unsalted butter, for the muffin tins
Four 1/18th inch thick round ham slices (the largest you can find at the deli)
1 teaspoon pesto
8 large eggs
Eight 3/4 inch cubes fresh mozzarella
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper
Directions
Gale Gand's Baked Eggs in Ham Cups
Ingredients
Four 1/18th inch thick round ham slices (the largest you can find at the deli)
1 teaspoon pesto
8 large eggs
Eight 3/4 inch cubes fresh mozzarella
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper
Directions
- Heat oven to 375 degrees
- Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters, insert point end in a buttered muffin tin and let it open -- it will have a ruffled look. Place 1/4 teaspoon pesto then carefully crack 2 eggs into each cup. Tuck two mozzarella cubs and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish).
- Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.
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