Shirred Eggs and Ham

Eggs Recipes

Yield: 1 dozen eggs

This recipe for shirring eggs in ham cups provides an elegant way to serve ham and eggs to a large group.

• 12 slices ham, such as Westphalia*
• 12 medium eggs
• 12 teaspoons heavy cream
• 1 tablespoon Parmesan cheese
• Zest of 1 lemon
• 6 teaspoons pimentos, drained
• Freshly ground pepper
• 4 strands fresh chive for garnish
• Boiling water

Preheat oven to 325 degrees F. Prepare 12 nonstick muffin cups with nonstick cooking spray. Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, 1/4 teaspoon Parmesan cheese, a pinch of zest, and 1/2 teaspoon pimentos. Add freshly ground pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup. Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour one inch of boiling water into dish. Set tins in water bath and bake eggs until whites are opaque, about 12 to 15 minutes for medium-hard-cooked eggs. Use a spatula to remove eggs onto a small, shallow serving dish.

Comments

Note: Cook eggs long enough so that yolks are at least partly set; otherwise eggs will spill out of the ham "cups" when removed from the tins. For soft-cooked eggs, use ramekins instead of muffin tins. Line ramekins with bite-size pieces of ham; bake and serve directly in ramekins.

*Ham slices should be large enough to fill bottom and sides of muffin cups, and sliced thinly enough to mold into cups without splitting.

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