Ingredients:
4 medium eggs at room temperature
4 slices wheat sandwich bread,
crusts removed
2 Tbs. unsalted butter, melted
4 thin slices deli cheddar cheese
4 thin slices deli ham
Salt and pepper
Preparation:
Heat oven to 375º. Place medium (this size only) eggs in bowl and cover with hot top water. Let sit 10 minutes.
Roll bread as thin as possible with rolling pin and press into 4 perimeter cups of muffin tin. Brush bread cups with melted butter and bake until light golden brown, 5 to 7 minutes.
Following photos below, top each cheese slice with ham slice. Make cut from center to one side of each stack. Fold each ham and cheese stack into cone and press into toasted cup. Crack 1 egg into each cup and season with salt and pepper.
Return muffin tin to oven and bake until egg whites are barely set and still appear slightly moist, 14 to 18 minutes. Transfer pan to wire rack and cover tightly with aluminum foil. Let sit 5 minutes. Serve immediately.
History:
Recipe comes from Cook's Country magazine, February/March 1011.
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