About this recipe:A fun dish that can be served for breakfast, brunch, lunch or dinner. Ham is used to line the holes of a muffin tin, where each is filled with leek, cheese and creamy eggs before being baked. They are perfect hot or cold.
12 thin slices ham
1 leek, white and tender green part only, thinly sliced
1 spring onion, thinly sliced
salt and pepper to taste
500ml beef stock
4 tablespoons flour
120g grated Gruyere cheese
2 tablespoons double cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin.
Melt butter in a large frying pan over medium-high heat. Stir in the leek, spring onion and salt and pepper; cook until soft and tender. Pour in the beef stock; whisk in the flour. Simmer until mixture becomes creamy and thick.
Line each muffin hole with 1 slice of ham to form a cup. Spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. Top with a heaping tablespoon of cheese. Press the cheese down lightly with a spoon. Beat eggs and cream in a large bowl. Divide egg mixture evenly between the ham cups.
Bake cups in the preheated oven until set and golden, about 12 to 15 minutes. Allow baked eggs to rest for at least 10 minutes in tin. Remove by gently pulling on the crisped ham edge and lifting up. Serve immediately or refrigerate.
Just made a batch up.
I used Grated strong cheddar instead of Gruyere.
Absolutely scrumptious, I'm gonna have trouble letting them cool enough to refrigerate, without finishing them off.
Thoroughly reccommend this fantastic recipe. - 05 Sep 2011