Wednesday, January 21, 2009

Happy Little Egg Cups

When I think of all the delicious things that can be served in little white ramekins I need to wipe the drool from my chin... Chocolate Pots de Crème, Crème brûlée, cheese soufflé to name just a few. One of my favorite ramekin recipes of all time is shirred or baked eggs. It's a recipe that has no end to variation. I made us ham and goat cheese egg cups for breakfast Sunday morning. Serve with a slice of sesame Ezekiel toast and you have yourself a most delectable and satisfying meal.

Ham and Goat Cheese Egg Cups

Oven to 400°

2 eight-or ten-ounce ramekins
4 slices of Boar's Head lower sodium ham
8 frozen artichoke heart quarters, thawed (Trader Joe's brand is the best)
4 eggs at room temperature
2 ounces goat cheese
1 teaspoon grated Parmesan cheese
salt and pepper to taste

Line first ramekin with two slices of ham, place 4 artichoke quarters in the bottom then season with s&p. Crack two eggs over the artichokes, careful not to break the yolks. Season again with s&p then top eggs with one ounce of goat cheese and a sprinkle of Parmesan. Repeat.

Mmmm, egg cups!

Place ramekins on baking sheet and pop into hot oven. Bake until eggs are set to your liking. It should take around 10-15 minutes. You may want to let them stand a few moments before eating because the ramekins will be hot. I wish I could say I was patient enough to let them stand and get a photo of how they looked fresh out of the oven, but I didn't. We devoured them straight away.

1 comment:

  1. Just read your drool-inducing recipe for Happy Little Eggs Cups from Jan. '09 and ran out to make them asap :) Seems like such a great recipe with a million variations. Made some today with turkey slices, spinach and asiago/parmesan mmmm. Loving your blog!

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