Ham and Egg “Muffins” with Red Pepper Coulis

by Sandy Pollock

This post is going to surprise Crystal. You see, my girl is a BIG egg fan, whereas I generally don’t go anywhere near them. I don’t hate eggs, but they are definitely not something I tend to wake up craving. But something in me has changed. For some reason, I, Sandy Pollock, have developed a liking for eggs. All of a sudden, a whole freaking world is open to me! I feel alive for the very first time! OK, maybe not, but I am enjoying this addition to my diet.

So I decided to try out the whole ham-product-lined-muffin-tin-filled-with-an-egg-in-the-middle thing. I liked the idea of a hand-held egg “muffin.” It sounded like a fun thing to eat. I customized it to my taste, which leans more toward a spicy palate, and I am really happy with the results. Let me ‘splain to you what I did.

First I nurtured my chicken until it gave me eggs. Then I — OK, that’s not true. I bought them at the grocery store. But then I did spectacular things with them! Here’s how it’s done:

Start by getting your ingredients together — in the world of french cooking, this is known as mise en place. ( I love when I remember something from my culinary school days!)

Dice one red bell pepper, two garlic cloves, and one jalapeno (remove seeds for less heat).

Melt a tablespoon (or so) of butter in a non-stick pan.

Then saute (over medium heat) those beautifully chopped veggies until softened (eh, let’s call it 5 minutes or so).

While the veggies are getting all soft and bothered, separate 6 eggs. Once the veggies are raring to go, add 1/2 of them to your egg whites and whisk ’em together well.

Spray your muffin tin with cooking spray and lay in a slice of smoked ham (sorry, I don’t have a photo for that step).

Then divide the egg white/veggie mixture between the 6 muffin slots and top each with an egg yolk.

Put these bad boys in a pre-heated 350 degree oven and cook until the eggs are set (about 15-20 minutes).

Now for the other half of the sautéed veggies. It’s time to make the coulis! Bust out your blender and add the other 1/2 of your veggies along with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/2 a shallot, and salt and pepper (to taste). Blend. Blend like you’ve never blended before!

Can’t really see the coulis, but I liked the picture and dang it — it’s my blog!

So one quick note. When you peek in on your eggs and see that those bad boys are almost set-up, pull them out and sprinkle each with some parmesan cheese. At this point, I also added several dashes of hot sauce to each muffin. I am currently in love with Goya hot sauce/salsa picante (you can see the bottle in the background of the first pic in this recipe). Loves it! Now place those guys back in the oven until the cheese melts (5 minutes or so).

I served my grub with some toasted Italian bread and a dollop of red pepper coulis. I also had the coulis in a bowl on the side, cuz folks are gonna want to dip their bread in there.

This is super yummy and easy and you can really change it up to suit your own taste. For instance, you could use prosciutto instead of smoked ham. You could add any filler you like — zucchini and tomatoes, or olives and feta. Go crazy!

Smooch!

2 Comments to “Ham and Egg “Muffins” with Red Pepper Coulis”

  1. Welcome to the wonderful world of eggs. It has been lonely here without you.
    – Crystal

  2. That’s a great gluten free idea, too! (GF people perk up whenever we see a recipe that doesn’t involved flour!!!) I never think about using ham as an “outer” layer or “holder” of any other food. I love this recipe! I want to make this around Thanksgiving! Or maybe this weekend…OR BOTH!

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