Note: On the show we baked only 6 of each kind of eggs in ham cups but the recipes below make 12 total per recipe
Recipe #1 Eggs Baked in Ham Cups with Smashed Beans and Salsa
Serves 6
For the smashed beans:
2 tablespoons vegetable oil
½ cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
½ teaspoon chili powder
One 15 ½ ounce can pinto beans, drained and rinsed
Kosher salt
Freshly ground pepper
For the salsa:
1 ½ cups finely chopped tomato (cherry or plum)
1/2 cup chopped white or red onion, soaked in ice water for 20 minutes and drained
1 ½ tablespoons fresh lime juice
¼ cup chopped cilantro
1 -2 tablespoons minced jalapeno (seeds and ribs removed if desired), or to taste
Kosher salt
For the eggs:
Oil for oiling the muffin tins
12 thin slices (10 ounces) Black forest or Virginia ham (without any holes)
12 large eggs
1 ½ cups coarsely grated sharp cheddar
Kosher salt
Freshly ground black pepper
1 cup coarsely crushed tortilla chips
SPECIAL EQUIPMENT: a muffin pan with twelve (1/3- or
1⁄2-cup) cups
Make the smashed beans:
Heat the oil in a large skillet over medium heat until hot. Reduce the heat to medium low; add the onion and cook over medium heat until softened. Add the garlic, cumin and chili powder and cook for 1 minute.
Add the beans to the skillet along with ½ cup water. Bring to a boil, turn down to a simmer and cook covered until most of the water has evaporated, about 5 minutes. Remove from the heat and mash the beans with a potato masher or fork until they are smooth with a few lumps. Add salt and pepper to taste.
Make the salsa:
In a bowl, combine all the ingredients and add salt to taste.
Prepare the eggs:
Put a rack in the middle of the oven and preheat the oven to 400 F. Lightly oil 12 muffin tins. Fit 1 slice of ham in each one (ends will hang over edges of cups). Divide beans among cups and crack 1 egg into each. Sprinkle 2 tablespoons of the cheese over each egg and bake until the whites are set but the yolks are still runny, about 12-15 minutes. Top each ham cup with a heaping spoonful of salsa and the crushed chips. Transfer 2 egg cups to each of 6 plates and serve right away.
Recipe#2
Baked Eggs in Ham cups with Mushrooms
For the mushrooms:
2 tablespoons unsalted butter
1⁄4 cup finely chopped shallots
3⁄4 pound white mushrooms, trimmed and finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon, plus extra leaves for garnish
For the eggs:
Oil for oiling the muffin tins
12 thin slices (10 ounces) Black Forest or Virginia ham without any holes
12 large eggs
SPECIAL EQUIPMENT: a muffin pan with twelve (1/3- or
1⁄2-cup) cups
Make the mushroom mixture:
Melt butter in a large heavy skillet over moderately high heat. Add the shallots and cook until softened. Add the mushrooms, salt, and pepper and cook, stirring, until the mushrooms are tender and liquid they give off has evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.
Prepare the eggs:
Put a rack in the middle of the oven and preheat the oven to 400 F. Lightly oil 12 muffin tins.
Fit 1 slice of ham into each one (ends will hang over edges of cups). Divide mushroom mixture among cups and crack 1egg into each. Bake until the whites are set but the yolks are still runny, about 12-15 minutes.
Garnish each cup with a few leaves of tarragon. Transfer 2 cups to each of 6 plates and serve right away.
