A few days ago I was inspired by Shelly's baked egg cups. I figured I would put some of our beautiful fresh eggs and farmer's market bounty to good use.
Here are the ladies breaking in their new nesting boxes that Tim built for them.
A little chicken love doesn't hurt egg production a bit - in fact I like to think that a loving cuddle from a little boy makes for even more nutritious eggs. Eggs have gotten a bad rap, but I think that people are starting to come around and realize that not only are real eggs not bad for you - they are VERY good for you!!
I started with sauteing some beet greens, a spring onion, and spinach in a little butter. Then I sprayed this muffin tin with a canola oil spray - which I am planning on replacing very soon with a healthier substitute. Not too happy about what I am learning about liquid vegetable oils. One step at a time though. Anyhow, I divided the veggie saute into all twelve cups. Then I chopped up several ounces of all natural, nitrate free deli ham. Put that on top of the veggies. Sprinkled the ham with mozzarella cheese, then carefully cracked an egg into each cup.
Isn't it purty???
Then I sprinkled it with some oregano, sea salt and cracked pepper.
Bake in a preheated 350 oven for 25 minutes.
Let it cool for a few minutes, then gently coax them out onto a cooling rack. The first few are flipped over so you can see the veggies on the bottom. The egg whites just filter on down through the cheese, ham and veggies and hold it all together.
They are delicious!! Since the egg yolks aren't broken they bake up just like a hard boiled egg, so a couple of your bites are pure rich egg yolk. I loved it, but Tim didn't care for the 'whole egg' form. I think next time I'll whip the eggs and pour it over top to see if he likes that better. I call this 'fast food' because after I ate a couple I put the rest wrapped up in the fridge. So now I have a fast breakfast for the week. They reheat beautifully.