I’m so very excited to debut the new (and improved!) From Everyday To Gourmet! It’s taken months of planning, organizing, and creative indecisiveness (on my part! WordPress has SO many choices, ARGH!) but it’s here and I couldn’t be more pleased. A great bushel of thanks goes out to Forrest and Katie Clark of Clarks Condensed for help with both the design and technical aspects. If you are looking to upgrade from Blogger to WP, or need anything blog or website related, I highly recommend them.
A super huge thanks goes out to my bestest bestie, Jennifer Witherington, for the fantastic, fabulous header artwork. If you want this talented lady to create something gorgeous for you, drop me a line and I’ll connect you with her!
So let’s kick off the new site with a new favorite recipe of mine which, in addition to being a great way to treat your mom to breakfast/brunch on Mother’s Day, is quick enough to serve up on the busiest of weekday mornings.
Cheesy Eggs Baked In Ham Cups
12 thin slices good-quality ham
6 large eggs
6 Tablespoons heavy cream
1 oz. finely shredded cheese of your choice (I used sharp cheddar)
Freshly ground pepper
Preheat oven to 350°.
Combine cream with the shredded cheese and season with pepper. Give it a quick taste before adding the salt as the cheese can be a little salty on its own. If needed, add a sprinkle of salt, keeping in mind that the ham will also add some saltiness.
Spray 6 cups of a muffin pan with nonstick cooking spray. Stack two slices of ham together and place into greased muffin cup; repeat with all 6 cups. Crack an egg into each ham-lined cup and drizzle with 1 tablespoon of the cream-cheese mixture. Bake until the eggs are set but the yolk is still runny, about 10 to 15 minutes, depending on the firmness of yolk you prefer. **Optional: One of the benefits of the cream is that it helps protect the yolk from overcooking but, since the cream always seems to slide off the yolk as they cook, I like to pull them out briefly about half way through and spoon some cream back on top of the yolk. Just a little OCD thing I do.
Gently lift ham cups from the pan and serve immediately – the yolks will continue to cook as they sit so in order to have them as runny as possible (if, like me, that’s your thing), it’s important to eat ‘em up quick!