Green Eggs & Ham in a Cup! ?
On a lazy weekend, I’ll spend a bit more time creating a lovely breakfast for my family and friends. However, during the week, it needs to be quick and easy. This combination of Black Forest ham, eggs, mushrooms, fresh basil pesto, scallions and Gruyère cheese is a perfectly delightful breakfast to savor! I make this glorious, healthy breakfast on the weekend, and enjoy it again and again just by heating up the leftovers during the busy weekdays.
Serve with a slice of rustic French bread and some fresh sliced tomatoes from your local farmer’s market!
Le Voov! Green Eggs & Ham
Ingredients
8 eggs
Crimini mushrooms, thick sliced
Black Forest sliced ham
1 tablespoon pesto (Le Voov! Basil Pesto Recipe)
Arugula leaves, finely chopped
4 – 6 scallions, finely chopped
Grated Gruyère cheese
6 basil leaves
Salt & pepper to taste
Non-stick spray
Preparation
Preheat oven to 375. Chop scallions and arugula. Slice ham into 1-inch wide pieces. Apply non-stick spray into each silicon muffin cup, then place ham into cups as shown in photo above. Add mushrooms and grated cheese in with ham. With a handheld mixer blend eggs and pesto for 60 – 90 seconds until eggs are well aerated, add scallions and arugula to egg mixture, blending by hand. Salt and pepper to taste.
With a ladle, pour egg mixture into cups, filling to approximately an eighth of an inch of the silicon rim as shown in the picture below. Top with grated cheese.
Place silicon pan on a flat baking sheet, then put into preheated oven and cook for 15 to 20 minutes. Egg mixture will rise and cheese will form a lovely golden top when cooked. (Oven time may vary.)
Remove eggs from silicon pan and top with finely chopped basil leaves. Serve immediately. Enjoy! 🙂
