August 28, 2004

Yankee Candle's Shirred Eggs & Ham

This recipe for shirred eggs in ham cups provides an elegant way to serve ham and eggs to a crowd.

• 12 slices ham, such as Westphalia*
• 12 medium eggs
• 12 tsp heavy cream
• 1 Tbs Parmesan cheese
• Zest of 1 lemon
• 6 tsp pimentos, drained
• Freshly ground pepper
• Garnish: 4 strands fresh chive
• Boiling water

Preheat oven to 325�.
Prepare 12 nonstick muffin cups with nonstick cooking spray. Line each cup with a slice of ham.
Into each cup, crack 1 egg; add 1 tsp cream, 1/4 teaspoon Parmesan cheese, a pinch of zest, and 1/2 teaspoon pimentos.
Add freshly grated pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup.
Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour 1 inch of boiling water into dish. Set tins in water bath and bake eggs until whites are opaque, about 12 to 15 minutes. Use a spatula to remove eggs onto a small, shallow serving dish.

YIELD: 1 dozen ham and egg cups

*Ham slices should be large enough to fill bottom and sides of muffin cups, and should be sliced thin enough to mold into the cups without splitting.

Submitted by Wendy Conger

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