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Monday, May 16, 2011

Eggs at our Sandwich B&B

I enjoy preparing a hearty and delicious breakfast each morning to serve guests at our Cape Cod bed and breakfast. As the kitchen is not my natural habitat, conquering this particular task was herculean. What has surprised me most is how much I enjoy preparing breakfast. I have often described myself as an intuitive cook as I much prefer experimenting with spices and fresh herbs and produce and selecting ingredients based on my experience growing herbs and vegetables. I love reading cookbooks and recipes in magazines to see what other people are cooking and often adjust a recipe to suit my needs.

One of the egg dishes I like to serve has become a guest favorite at our inn. I serve this dish with Potatoes Gratin and Herbed Tomatoes. Both of these recipes have appeared in earlier blogs. I prepare this dish, and many others, in ramekins for individual servings.

Eggs in a Ham Basket 
 
This recipe serves four.
Preheat oven at 325 degrees.

You will need:
4 very thin (but not shaved) slices of Black Forest Ham,
4 eggs,
¾ cup half & half or cream,
¼ teaspoon lemon pepper,
¼ teaspoon onion powder,
¼ teaspoon garlic powder,
6 – 8 ounces shredded sharp cheddar cheese.

Preheat oven. Spray ramekin with Pam. Place ham slice in each cup to form basket. Place a bit of the cheddar cheese in the bottom of the ham basket. Using a wire whisk (or a mixer or stick blender if you prefer) beat eggs, half & half, and seasonings in a bowl. Pour egg mixture into ramekins – about ¾ full. Sprinkle heaping tablespoon of cheese on top of each basket. Bake 30 minutes or until toothpick comes out dry. When done, remove the ramekins from the oven and let them sit for about 5 to 10 minutes. To remove the ham cup from the ramekin, I fold a clean paper towel in quarters, place it on top of the ramekin, place my hand on top, and flip the ramekin over. The ham cup should easily slide into the paper towel in your hand. Then you just place it on your serving plate right side up.

Try adding herbs such as fresh dill with this recipe…..it’s delicious.

 Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts

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