Baked Egg in Ham Cup
This great little breakfast change up comes from the book Brunch! by Gale Gand, except that I am still tinkering with it as I can’t quite seem to figure out precisely when the egg white has settled but the yolk is still nice and runny. I first tried this out with muffin tins but the clean up was a real hassle, so I switched to ramekins. Mine are of the mini variety, meant for condiments and seasoning, but I managed to squeeze in a slice of ham filled with egg still. It’s a work in progress. I like adding fresh pepper and a sprinkling of dill to the finished product.
What recipe are you currently trying to master?