Green Eggs & Ham Cups
March just makes you think of green, doesn't it? Maybe its St. Patty's day, or that daylight savings kicking in makes us start to day dream about Spring. Either way, these Green Eggs and Ham will hit the spot. Why not make a batch this Sunday before changing your clocks? They can be brunch on Sunday and leftovers will make the mornings a little easier when you loose that hour! (See make ahead tips at the bottom.)
What you need
3 tablespoons Tessemae’s Green Goddess or Zesty Ranch (If on Whole30)
8 slices prosciutto, diced
1 bunch scallions, thinly sliced
1 pound broccoli rabe, chopped ½ inch
coarse salt and fresh ground pepper
12 large eggs
What to do
- Heat your oven to 350. Brush the inside of a non-stick 12-cup muffin tin with a tablespoon of Green Goddess. Divide the prosciutto between the cups.
- Heat 2 tablespoons Green Goddess in a large skillet. Add the scallions and the broccoli rabe and season with salt and pepper. Cook, tossing, until wilted, about 3 minutes.
- Transfer the veggies to a strainer or colander set over a bowl to let out the excess liquid. Don’t press down, just let any extra liquid drain naturally. Divide the veggies between the cups.
- Push the ham and veggies to the sides of the cups. Crack an egg into each. (See Tip!) Season with salt and pepper. Bake until puffed up and the whites are cooked through but yolks are still soft, 20 to 25 minutes. (Bake longer for firmer yolks.)
- Let the eggs rest about 5 minutes in the cups. Loosen them by running a knife around the edges. Serve the eggs with more Green Goddess.
- Make ahead tips: Beat up the eggs instead of cracking them in whole or, cook the yolks through when you bake. (Day old runny yolks seem kinda sketchy.) Refrigerate, covered in plastic, up to 2 days. Reheat in the microwave or in a covered pan over low heat with a little water to prevent sticking.
Makes 12
