Delish posted a video of eggs baked inside ham “cups” with cheese. You can view the video here.
While I basically made no changes to the recipe, my choices for the ingredients were the difference:
I chose Washington State University’s Cougar Gold as the cheese; Hormel’s Natural Choice 100% Natural Uncured Ham and I used farm fresh eggs from… and I kid you not… Old MacDonald’s Farm… Mr. MacDonald is retired, raises chickens and keeps bees. His raw honey is available on Wednesdays and Saturdays at the Lavonia Farmers’ Market.
Here’s what I did:
Ingredients:
- 8 Slices – Hormel’s Natural Choice 100% Natural Uncured Ham
- 4 Heaping Tbsp – Shredded WSU Cougar Gold Cheddar
- 4 – Farm Fresh Eggs
- Salt and Pepper to taste
- Parsley flakes – dried, from my garden
Preparations:
Preheat Oven to 400 Degrees F.
Spray large cupcake pan with spray oil. I use a Canola Oil spray.
Line cups with ham. I used two per cup.
Sprinkle inside of ham “cup” with a heaping tablespoon of Cougar Gold Cheddar.
Crack an egg open on top of the cheese.
Bake for 15 minutes. White will be cooked and yolk will still be runny – just the way I like my eggs…
Remove from oven and sprinkle with fresh chopped parsley or dried parsley flakes.
Serve.
This recipe is for two servings.
I served them as is but if serving as an entree you might want to add toast and grits or some fresh fruit.
Save the date: This Saturday, August 25th join me from 2pm to 5pm at Blue Haven Bee Company as Southern Origin Meadery rolls out their new Legacy Red Mead. I’ll be offering a complimentary tasting of Manchego, the iconic Spanish Cheese made from sheep milk and mentioned in The Man of LaMancha as Don Quixote’s favorite cheese. Half pound wedges will be available for purchase along with a menu of specialty cheeses you can order for delivery the week of August 28th.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
Pardon our dust… we’re remodeling the website and over the next few weeks, you will see old files moved to new places and some old files may be gone. If you can’t find something you need, just send me an email and I’ll locate it and send you a link… the new site should be complete by end of September to celebrate the 10th Anniversary of the website. (Marcellathecheesemonger at gmail.com)
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