Crustless Ham and Egg Tarts
Summary
| Yield | |
|---|---|
| Source | |
| Prep Time | 5 minutes |
| Recipe Types | Breakfast |
Description
These are one of the prettiest, easiest brunch menu ideas. Just assemble and pop these little suckers in the oven-- then spend time with your guests. Each one is it's own perfect little serving... no need to worry about egg-dirty serving spoons and bits of scrambled egg tumbling onto the carpet. They're also pretty, impressive, and re-heat well. And are tasty as could be, of course. Recipe make 12 single servings or 6 double servings-- scale up or down depending on the potential pigginess of your guests.
Ingredients
Instructions
Ingredients:
2 tsp. olive oil
12 thin slices ham
12 lg. eggs
12 med. cherry tomatoes
2 tbsp. chives, finely chopped
3 tbsp. freshly grated Parmesan cheese
Instructions: Preheat the oven to 350 degrees F. Lightly oil all cups in a 12-cup muffin pan with olive oil (cooking spray also works well).
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-lined muffin cup. Sprinkle with salt and pepper. Top with one cherry tomato, a sprinkle of Parmesan, and a sprinkle of chives.
Bake 18-20 minutes until egg has set.
Let cool 5 minutes before removing tarts from muffin tins. To remove, run a knife around each muffin cup to loosen. Serve.
Notes
Note: Another way to do this easy brunch recipe is using scrambled egg in place of the whole egg. Simple mix eggs as normal and pour into ham cups. You might want to make half of each please all your guests.
Comments
These look very elegant and better yet, easy! Let us know if you try them. Two per person seems like it would be nice for a plated breakfast.
I did. Today.
My first guinea pigs this morning. My problem was I forgot I have the super sized muffin tins! So I used two pieces of ham and it kinda slid in and made a little frame around the egg tighter than I had wanted it (enveloped it). That was fine of course, but they presented smaller, so I had to serve two per person, so the ones I myself was going to try were eaten by guests. Eggs cooked through, looked very nice on the plate. I used a slided romano on top. The guests really enjoyed them!
So next time I use bigger slices of ham and two eggs per cup! They were so easy I really think they are cool!
I'm glad you tried this, they look great! Wondering how I can work them in...
Is a piece of Canadian bacon good for the ham part of it? I'm thinking that would be a good size for my muffin tins (regular size).
mm not sure, might be a wee bit too small. Give it a shot and let us know!
Hillshire Farms Deli Select Ham works really great for these - I have had them at a B&B in Ohio and added them to my B&B recipe book. I had forgotten about them, so thanks for the reminder Joey!
When you said the eggs were "cooked through", does that mean they were not runny (or gross jiggly...)?? I cannot eat eggs that are not firm but these look super yummy!
When you said the eggs were "cooked through", does that mean they were not runny (or gross jiggly...)?? I cannot eat eggs that are not firm but these look super yummy!
I bet they are cooked through. We do a baked egg that is cooked through and this is fancier by using the ham. We usually put the baked egg in a puff pastry cup. But I like the ham version better.
Riki
SOLID. I will try two eggs in each cup next time, didn't want to mess up the cook time on real guests. Yep solid cooked through, really nice.
What did you serve with them?
YUM! I am going to make these this weekend!
These look delicious. I have a charteryacht crew (husband and wife) coming here to overnight on Saturday. I'll serve these on Sunday morning, and I'll bet these will show up on her breakfast menu, too! Thanks for sharing.
I have made these before, but somehow had them slip out of my rotation. The larger slice ham works the best along with 2 eggs, for a nice healthy portion - I rather have some left on the plate than some one looking around for more.
could you scramble the egg instead? they look pretty!
I make these as well, in the bottom I put a mixture of sauted onions and mushrooms mixed with sour cream. Our guests love them. I too have let them slip from rotation, but have guests coming for 2 weeks so am sure they will make it back in.
I serve them with oven roasted potatoes and a tomato salsa (usually pico de gallo).
I made these today and they were delicious and SO pretty! I just love the way the edges of the ham come out sort of "fluted".
I made them with a standard muffin tin and did 2 tarts per person which seemed to be plenty. I scrambled the eggs with sour cream, salt, pepper, minced onion, and diced American cheese.
If you do the eggs scrambled they will puff up a bit so don't overfill the cups...I did and the excess egg just ran down the sides which made getting them out of the tin a little harder but they still came out nice.
I served with home fries, toast and fruit. Guests loved 'em!
Made these this morning and they came out like hard-boiled eggs wrapped in ham. Is that what everyone else gets? The guests loved them but I think they should have been a little less cooked.
Made these this morning and they came out like hard-boiled eggs wrapped in ham. Is that what everyone else gets? The guests loved them but I think they should have been a little less cooked.
D. made them for us the other morning, and he said the same thing. I loved them, as I like my eggs very cooked.
My guests tend to not want visible yolks, so I scramble the eggs really moist before I put them into the ham. Also, I drizzle a little hollandaise over it and omit the parmesan cheese so they are not dry.
I like lots of yolk so I wouldn't like it that way but I think I am in the minority on this one. That's why I scrambed them, they were fluffy and moist but still firm.
I like lots of yolk so I wouldn't like it that way but I think I am in the minority on this one. That's why I scrambed them, they were fluffy and moist but still firm.
Rupert, did you scramble the eggs before you put them in the ham, or did you put them in raw! I saw on the recipe link given above where it says you can put the liquid in the ham and cook it that way, but I've never tried it.
I'm with you, I like the yolk runny.
I think next time we'll break the yolk at least so it doesn't just cook into a solid ball.
I whipped the eggs in a bowl with a little bit of sour cream and some salt and pepper (so scrambled them in the bowl, didn't actually scramble/cook them), then I used a small ladle I have to pour the egg mixture into the ham cups, about 3/4 of the way full. Then I put some cheddar cheese and diced chive on top. The egg rose just a little bit, it didn't spill over. They were tasty!