Thursday, May 3, 2012

Baked Ham & Swiss Egg Cups with Spinach Tomato Green Onion Sauté

For some reason I channeled Dr. Seuss last night – again. I blame it on the Tomato Stack...

Baked Ham & Swiss Eggs set to become
my newest breakfast obsession.

I scored a free ride on the Cheeburger Cheeburger (No-Coke-Pepsi) Express last night, compliments of Denny Crane. Truth was I was draggin’ tail and could not get the energy to rustle up some grub for Denny and the “boys”.

Oh the boys woulda been the easy part, just fling ‘em a banana and a couple of peanuts and they’re set! Sock monkeys don’t take much feedin’. But Denny is a bit trickier. Turns out all I had to do was pretend to take a package of chicken out to defrost for dinner. Who knew?! Remember that trick!

I started obsessing about yet ANOTHER image I found Verrrrrry Pinspirational! Pinteresting enough to make and to make it up on my "You Pinspire Me" Board.

And the obsession began. I obsessed about how to change it. How could I own it? How could I make it mine-all-mine!

Throw on a few green onions, parsley, S&P and
they're ready to bake!

I sat there at Cheeburger Cheeburger, in front of my gorgeous salad, and acted like an internalizing dweeb. Yep, my mind completely turned inside itself, working through the latest Pinterest fixation – my latest “preciousness.”

Sorry Denny. Poor company. And demanding too. We ended up going to the HEB (prounounced Heeb, also “going heebing”) so that I might obtain that of which I had fixated upon.

Right.

And again, poor Denny falls for one of the biggest Texas gags ever written by a female, “I only need to pick up two things at the store.”

Haha. Yeah, so let me say it in Texan for ya, “I needed to score a big ol’ package of thin sliced ham and a little Baby Swiss for tomarrah’s breakfast.”

You heard me! We had not even completed one meal, before I started manifesting my destiny on the next meal.

I’m sick. I admit it.

But you can just thank my bent, warped, sorry hide! Cuz all the fixatin’ and mullin’ on this recipe resulted in delicious, easy, quick, even quick and easy – morning sustenance.

“Hello, dawn. Let me arise and break my fast with you!”

Baked Ham and Swiss Egg Cups

Baked Ham & Swiss Egg Cups with
Spinach, Tomato, Green Onion Sauté. Pinspirational!
Yield – 2 Servings
Prep Time – 15 Minutes
Cook Time – 15 Minutes
Difficulty – Easy


Ingredients
4 large Eggs, whole
4 slices Smoked Ham or Canadian Bacon, thinly sliced
2 oz Baby Swiss Cheese
2 Tbsp Green Onion, chopped
2 Tbsp Parsley, fresh, chopped
1 Pinch Kosher Salt
1 Pinch Black Pepper
Olive Oil Spray

Garnish - 1/4 Tomato (optional)

Preheat oven to 400°.

Lightly spray 4oz ramekins with olive oil spray.

Line each ramekin with a thin slice of ham. Top with a ½ slice of Baby Swiss.

Break egg into each ramekin. Be careful! Don’t crack the yolk!

Season with a pinch of salt and freshly ground black pepper.

Chop a quick garnish for the eggs and spinach and done!
Finely chop green onions and parsley. Add a light pinch of green onions and parsley to each ramekin.

Set ramekins on foil lined baking sheet and bake until whites are set and yolks are runny, about 12-15 minutes.

You can remove Baked Ham & Swiss Egg Cups from ramekins and serve with Spinach Tomato Green Onion Saute.

Garnish with chopped tomato and a bit of chopped green onion and parsley. Nutrition totals reflect the additional garnish.

Baked Ham & Swiss Egg Totals

Full Recipe Totals



















Single Serving Totals



















Spinach Tomato and Green Onion Sauté with Garlic
makes a great breakfast veggie!
Spinach Tomato Green Onion Saute
Serves - 2
Prep Time – 5 Minutes
Cook Time – 3 Minutes
Difficulty – Super Easy


Ingredients
4 oz Baby Spinach, washed and dried (I use pre-washed)
1 large Green Onion, chopped
1 Roma Tomato, chopped
2 cloves Garlic, peeled and thinly sliced
1 Pinch Kosher Salt
1 Pinch Black Pepper
1 tsp Olive Oil


Heat medium sauté pan over high heat.

Coarsely chop tomato and peel and slice garlic.

Add olive oil and garlic and sauté about 30 seconds to a minute.

Sauté until the spinach is just starting to wilt then
remove from heat and serve!
Add spinach, tomatoes and green onion to the pan.

Season with salt and freshly ground black pepper.

Sauté for 1 minute. Remove pan from heat and continue to stir until spinach just begins to wilt.

Serve immediately.






Spinach Tomato Green Onion Sauté Totals

Full Recipe




















Single Serving



















SusieT Notes –
Sigh. You must be getting pretty bored with my 4 forks here and 4 forks there.

It’s true though. I am not sure if I’d post it if it didn’t pass the threshold with a 3 fork minimum. In fact, I should say that on the blog. All recipes have a 3fork minimum.

This is a very good recipe. So good, I regretted the decision to make only one Baked Ham & Swiss Egg cup for myself. I coveted Denny’s second egg cup the entire meal. *drool*

Make these. Please? They’re quick and easy. Morph them many ways! Go ole on their shiny yellow centers with jalapeno and cilantro and call it Tex-Mex! Ha! Go Italian and add basil and red onion. Go Greek with Feta and Mint! Yum. Possibilities seem endless.

Feel free to swap out the meat and cheeses. It’s a very versatile recipe!

7 comments:

  1. Those look awesomely delicious! Thank you! I love veggies but get stuck in a rut in my cooking. Things for shaking things up for me. :)

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    Replies
    1. I know! Right? I'm a one trick pony, too! It's good to get outta the box now and again! :hugs:

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  2. Those are cute, Susie. :) (((HUGS)))

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    1. {{Jen!}} Thanks! They were delicious and very pretty to look at, especially considering how easy they are to make. I'm sure you've probably known about these and have been making them over at Splendid Low-Carbing by Jennifer Eloff - for years!?

      I think they would work great for a Brunch, party dish, too!

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  3. The egg cups look fabulous, as are you! I really enjoy reading your blog -- terrific food, and terrific writing. Thanks!

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    Replies
    1. MWUAH! May I keep you? I'd like to hug you and squeeze you and call you George! Thanks so much for the compliments!

      P.S. I'm working on next week's mania! I'm in the grip of bread.

      No sh**. This is a true story. No fancy flours. No monkey bizness (well, except with the "boys")...just good clean, low carb bready fun! :D So, hey y'all! Watch this! :D

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  4. I love these! Fantastic job! I also love the Paleo egg cups too! Thanks for posting!

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