This is a wonderful and different brunch dish. It's really a variation on baked or shirred eggs -- eggs baked in ramekins or muffin tins to which may be added herbs, crumbled bacon, or tomato sauce, etc. In this version, the ham cakes form a cup for the eggs for a beautiful presentation and a more substantial amount of ham than you would have in a baked egg. And with the addition of tomato and the honey mustard sauce, it is a complete and very satisfying meal.
Ham Cakes and Eggs
1 cup cooked ground ham
5 eggs
1 tablespoon water
1/8 teaspoon paprika
4 pieces of toast, cut into rounds
4 slices Roma tomatoes
chopped parsley
Preheat oven to 325.
Combine the ham, one egg, water, and paprika and press into four greased muffin tins, leaving a large hollow in each. Drop one egg into each hollow. Bake until the eggs are firm (they should be the consistency of poached eggs)-- about 8 to 10 minutes.
Place a slice of tomato on each toast round and top with ham cakes. Drizzle with honey mustard sauce and sprinkle with parsley.
Honey Mustard Sauce
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
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