Thursday, June 2, 2011

Crustless Ham and Egg Tarts

These look super elegant- like something you'd pay $40 for and still be hungry after eating. But they are actually pretty simple and quite filling- Not to mention delicious! Jenn Fulton brought these and I've noticed that trend with her food- very sophisticated looking and tasting, but simple enough for real life! These would make a beautiful offering for any brunch buffet or as an hors d'oeuvre for a party.

2 tsp olive oil
12 thin slices ham {Jenn says deli ham rounds are the perfect size}
12 large eggs
12 medium cherry tomatoes
2 tbsp chives, finely chopped
3 tbsp Parmesan cheese

Preheat oven to 350 degrees. Lightly oil all the cups in a 12 cup muffin tin with the olive oil (cooking spray would also work). Line each muffin cup with a slice of ham. Leave the ends of the ham sticking out over the top slightly. Break one egg into each ham slice. Sprinkle with salt and pepper. Top with one sliced cherry tomato, a sprinkle of Parmesan and a sprinkle of chives.

Bake 18-20 minutes or until the egg has set. Let cool 5 minutes before removing tarts from the tin. Run a knife around each muffin cup to loosen and remove. Serve.

Note: This recipe can be done with scrambled eggs. Just scramble the eggs before pouring them into the ham.

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