Home / Egg recipes / Eggs Baked in Ham Cups – Easy Breakfast Recipe
9 May, 2017

Eggs Baked in Ham Cups – Easy Breakfast Recipe

European
Breakfast
2 Portions
10M
25M
691 Calories
Eggs baked in ham cups garnish with green peas fried with spinach
Posted in : Egg recipes, Breakfast recipes, Easy Recipes on by : Larisa Ion Tags: , , , , , , , , , , , , , , , , ,

4/5 (3)



Eggs baked in ham cups garnish with green peas fried with spinach and sun-dried tomatoes. Sounds tasty, isn’t it? This quick, simple and very tasty recipe is perfect for brunch. If you don’t have sun-dried tomatoes you could easily replace them on fresh cherry tomatoes.

Ingredients:

For eggs baked in ham cups:

  • 4 large eggs
  • 150 g (5 ounces) mushrooms, peeled and diced
  • 100 g (about 4 ounces) smoked ham
  • ½ of medium sized onion, peeled and finely chopped
  • 1 Tablespoon sour cream or Greek yogurt
  • 1 Tablespoon butter
  • 4 pieces bread
  • 1 tablespoon chopped mix of fresh greens (mint, dill and basil)
  • Salt, ground black pepper to taste

For green peas fried with spinach:

  • 100 g (about 4 ounces) green peas, fresh or frozen
  • 4 pieces of sun-dried tomatoes, finely sliced
  • 1 clove garlic, peeled
  • 50 g (2 ounces) fresh spinach leaves, chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon Parmesan cheese, grated
  • 1 Tablespoon Cheddar cheese, grated
  • 1 tablespoon pine nuts
  • Salt, ground black pepper to taste

  • Let’s get started!
  1. Preheat oven up to 200°С or 392°F.
  2. With glass or knife cut 4 circles from the pieces of bread. Set aside. If you use frozen green peas, put it in a bowl with hot boiled water for 2-3 minutes and drain after.
  3. On a pan heat butter on a medium heat. Put onion and fry until softness. Add mushrooms and fry until evenly golden. Add salt and pepper to taste. Remove from the heat and add sour cream and greens. Thoroughly mix.
  4. Place baking shapes on the oven tray. Put a piece of smoked ham in each, trying cover bottom and sides. In each ‘nest’ put mushrooms. Break one egg on top of mushrooms in each ‘nest’. Add salt and ground black pepper and sprinkle with grated Cheddar cheese. Place in the oven and bake about 10-15 minutes.
  5. While eggs baking, place pieces of bread on a dry pan and fry on each side until golden. Set aside. On the same pan fry pine nuts until lightly brown. Place nuts in small bowl and add olive oil to the pan. Put green peas and fry about 1 minute. Then add spinach and mix well. Crash garlic with press and add to the pan. Add sun-dried tomatoes, mix well and fry 2-3 minutes.  Put pine nuts, mix and remove from the heat.
  6. Lightly cool down the shapes with baked eggs during 2 minutes on a plate or cooling rack. Place fried pieces of bread on the serving plates. With two tablespoons carefully place eggs from shapes on top of bread. Garnish with fried green peace and sprinkle with grated Parmesan.

Bon appetit!!!


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Author: Larisa Ion

Updated:

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