Trendy Magazine CHicago

BAKED EGGS IN HAM CUPS

2 - teaspoons unsalted butter, for the tins
8 - 1/16-inch-thick round ham slices (the largest you can find at the deli) the deli)
2 - teaspoons pesto, homemade (see below) or store-bought
16- large eggs
16 - 3/4 inch cubes fresh mozzarella
48 - cherry or grape tomatoes, halved
To - Taste salt
To - Taste freshly ground black pepper

Heat the oven to 375 degrees.

Butter 8 compartments of a metal muffin tin. Fold each ham slice into quarters, insert the
point end in a buttered muffin cup, and let it open-it will have a ruffled look. Place 1/4
teaspoon pesto in the bottom of each ham cup, then carefully crack 2 eggs into each cup.
(Sometimes I crack my eggs into a pitcher with a pour spout or into a small paper cup and
pour them into the ham cup from there.) Tuck 2 mozzarella cubes and two cherry tomato
halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste.
(Remember that the ham and pesto both lend saltiness to the dish.)

Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny.
Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a
platter.

Yields 8 servings.

Pesto:

2 cups packed basil leaves
2 large cloves of garlic
1/2 cup olive oil
2 tablespoons unsalted butter, melted
1/2 cup pine nuts
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup grated Parmesan cheese

Combine the basil and the garlic in a food processor and pulse to chop. Add the olive oil,
butter, pine nuts, salt, pepper and Parmesan cheese and process until smooth and thick.

Use immediately or freeze for a later use.

Yields about 1 1/2 cups.

Recipes compliments of Gale Gand from: BRUNCH! (Clarkson Potter, April 2009)