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the low carb way

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Eggs In Maple Ham Cups

Posted by Solitary Dancer on March 5, 2008

Eggs In Maple Ham Cups

Check this out. This is just so pretty. What a nice surprise for someone at breakfast, brunch or anytime. This recipe is from Clean Home Journal

eggsham
Photo by: Clean Home Journal

Ingredients

  • 2 Tablespoons unsalted butter or margarine, melted
  • 12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
  • 2 Tablespoons maple syrup (I would use Davinci SF Syrup )
  • 2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
  • 12 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional

  • Additional dill or chive sprigs for garnish
  • Toasted, buttered whole-wheat bread cut into triangles (use a good low carb bread or make your own. This recipe, might work well.)

Directions

step 1 Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.

step 2 Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)

step 3 Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.

step 4 Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.

step 5 Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately.

Chef’s notes

Pasteurized eggs can also be used, although the eggs will appear more scrambled.

To keep the ham cups from leaking during cooking, make sure that each ham slice is free of holes.

You can add 1 Tablespoon of grated Gruyère, cheddar or Swiss cheese to each ham cup before cracking in the eggs in Step 3.

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2 Responses to “Eggs In Maple Ham Cups”

  1. Jamison said

    I am such a visual eater, I love the looks of this… have you tried it? How man carbs in each do you reckon?

  2. That’s what caught my attention. The look of this dish is just wonderful. I have not tried it but I will, that’s for sure.

    As for carb count–The original recipe says 6 grams of carbs. But I’m sure it’s about 4 if you use the Sugar Free Syrup. 🙂

    Enjoy

    Deb

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