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From:
Suzanne Rampton <[log in to unmask]>
Reply To:
Suzanne Rampton <[log in to unmask]>
Date:
Fri, 9 Jan 2004 18:26:26 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

For me, it is this.  (A little thing I started 
doing when we were on the South Beach Diet for 
approximately five minutes.)


EASY BAKED EGGS IN HAM CUPS

Preheat oven to 400º F.

Butter the inside of regular-sized muffin tins 
(depending how how many eggs you want to cook). 
If you can eat butter, please use real butter -- 
it makes all the difference in the world.

Line the insides (bottom and sides) of the tins 
with a layer paper-thin (shaved) GF boiled ham -- 
the better quality of ham, the better these will 
be.  (The ham should sort of stick to the butter. 
Just tear off pieces and stick them to the sides 
of the buttered cup - don't even bother try to 
make it pretty - it will be yummy-looking when 
you are all done.)

[The only quirky thing is that you really need 
thin-thin-thin slices from the deli - the 
thickness of ham slices you get in any 
prepackaged ham is too thick.  You can still make 
these, but they are not nearly as good.]

Drop one extra-large egg into the center of each ham cup.

Sprinkle top with a tiny bit of dried chives, an 
even tinier bit of dried dill, and black pepper 
to taste.  I don't usually salt them, because the 
ham can be fairly salty.  I also sometimes 
sprinkle just a pinch of some kind of ground 
Hatch chili powder.  If you don't like spicy 
stuff, a bit of paprika is tasty and pretty, too!

Dot the top of each with a very thin slice of butter.

Bake at 400º for 7 to 12 minutes.  It really 
depends on your oven and how wiggly or runny you 
like your eggs.  Just grab a corner of the pan, 
and shake a little bit, to see if the whites and 
yolks are set the way you like them.  The ham 
should get just a little crispy around the edges 
-- and whites of the eggs will leak a bit into 
the cup, but these should get a bit crispy also. 
The first time you make them, you need to check 
them every minute or so, because they cook 
quickly at this high heat.

Let cool for about 3 minutes before removing from the tins.  EAT!  :-)

[If you happen to have access to farm-fresh eggs, 
these are almost heaven!  And, of late, I've 
discovered that this goes very well with crispy 
hash brown potatoes (from frozen), which can cook 
up almost during the same amount of time the eggs 
are in the oven and then need to cool.]

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *

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