Honestly, this weekend was kind of shitty. One of the saving graces was the C.Tiegan new cookbook, ‘Cravings: Hungry for More.’ While I’m dying to dive into some red curry or any of her coconut-centric recipes, I opted for some less rice-heavy items that could be prepped on Sunday for the week.
First up, her ham cups. Sounds like a weird word for a boob, but apparently is one of her personal favorite recipes from her old, bloggin’ days. If anyone else was touting this recipe as amazing, I think I’d not think too much of them, mostly because these seem so simple, something a very young Rae Drummond might make on a farm.
There wasn’t too much bread involved and I need to fit into pencil skirts next week, so I gave them a go. I’m happy to say that turning ham into vessels was much easier than I’d guessed. Ham is a surprizingly sturdy egg vehicle.
I modified this recipe a little bit and I’ll share with you below.
Test drove one fallen soldier and I’m happy to say that I have a delicious brekky for the week that is a nice change from my normal egg bakes. Hell, the guts of this (sans raw egg) are basically my favorite salad on the planet, intensified with crunchy bread crumbs. What could be better?
Egg-Mozzarella Ham Cups – with Mayhem Modifications
Makes 12 servings
- 12 slices of deli ham
- 1 c. of tiny mozzarella balls
- 1 c. of chopped cherry toms
- 4 T. homemade pesto (I made spinach pesto, b/c I had a couple cups to use).
- 4 T. homemade breadcrumbs or panko (cough, cough…panko)
- 5 eggs (b/c that’s what I had) and enough egg whites to fill up the rest
- salt and pepper
- Preheat oven to 400F.
- Spray a muffin tin with cooking spray.
- Bend one slice of ham into one muffin cup.
- In a separate bowl, mix together tomatoes, mozz, pesto (recipe below), breadcrumbs, and salt and pepper.
- Spoon mixture into ham cups.
- In a separate bowl, whisk together as many eggs as you have on hand (up to 12) or just use a few and use egg whites for the rest. Save a calorie or two.
- Pour egg mixture to nearly the top of each ham cup.
- Bake 15-17 minutes.
Boom brekky for the week.
- 2 c. basil, spinach, kale or any combo of green things
- 1/3 c. pine nuts
- 2 T. grated parm
- salt and pepper
- 1/2 c. olive oil
- In food processor, pulse all ingredients, except olive oil.
- When ingredients are mostly smooth, turn on processor and slowly drizzle in olive oil.
- Season with salt and pepper or lemon if you’re feeling wild.