My husband left today on a two-week road trip through Canada. He knows it makes me sad to see him go, so he made us breakfast this morning. This is a rare occurrence since he claims he can’t cook. How wrong he was! After devouring two of his ham and cheese egg cups, I am convinced that I’m not the only one making dinner from here on out!
He got the recipe from Cook’s Country Magazine. It was a laborious preparation — he said — but the results were pretty tasty. The bread had the texture of puff pastry and all of the ingredients blended well.
Here’s how to make it.
Makes 5 servings
5 slices white sandwich bread with the crusts cut off
2 Tbs. unsalted butter, melted
5 thin slices of cheddar
3 thin slices of black forest ham, halved crosswise
salt and pepper
Preheat oven to 375 degrees F. Place eggs in a large bowl of hot water for 10 minutes.
Using a rolling pin, roll the pieces of bread till they are thin. Pinch the sides of the bread and fit each one into little ramekins or a muffin tin. Brush each piece with butter and bake until golden brown, about 5-7 minutes.
Top each cheese slice with a ham slice. Make a cut from center to one side of each stack. Shape it into a cone and press into the toasted bread. Crack an egg into each ramekin/muffin tin and season with salt and pepper.
Bake about 15 minutes. Remove from oven, cover with foil and let sit about 5 minutes.