By Tracy Lauth
Preheat oven to 400° F
I am always searching for delicious, quick, and easy breakfast dishes to make for small groups or when camping. Ready in just fifteen minutes, thinly sliced ham, filled with tantalizing ingredients make for a mouthwatering breakfast. Go ahead and substitute ingredients and make these your own.
Equipment Needed:
12 muffin pan
Small bowl
Measuring spoons
Measuring cups
Ingredients:
1 small package frozen spinach, thawed, drained
¼ cup finely chopped shallot
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons greek yogurt or crème fraiche
12 intact slices of high quality Black Forest or Virginia Ham without holes
12 large eggs room temperature
Chopped shallots for garnish
Instructions:
Heat oven to 400 degrees farenheit
Spray holes of a muffin tin with pan release
Thaw, drain, and chop spinach
Add melted butter and greek yogurt or equivalent crème fraiche.
Salt and fresh ground pepper to taste.
Stir until combined.
Assemble and Bake:
Place one slice of ham into each of 12 prepared muffin cups (ends will stick up and hang over edges of cups).
Divide spinach mixture among cups.
Crack 1 egg into each.
Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes.
Season eggs with salt and freshly ground pepper and remove the contents of each cup (with ham) carefully, using 2 spoons or small spatulas.
Top with chopped shallots.
Serve with toasted buttered baguette.
Tips and substitutions:
These are versatile and super easy to add your own flare. Add cheese, substitute pre-cooked veggies such as peppers and onions, or tomatoes. ANYTHING YOU WANT! If you want to substitute bacon for ham, pre-bake your bacon until cooked but not done. Pat off excess fat and immediately line muffin cups. If your bacon cools it will become crispy and non-pliable.