Saturday, January 19, 2013

Poached Eggs and Ham

•4 slices of deli ham
•4 eggs
•2 1/2 cups of water
•1 tbsp of vinegar
•fresh chives
•fresh salt and pepper


Preheat oven to 350F. Lay ham in ungreased muffin pan. Bake for 8 minutes, or until sides are cooked.

Pour water into a skillet or small pot. Bring water to a simmer, but not boiling. Pour vinegar into water to help keep the egg whites together. Crack egg into large spoon or small dish and slide it into the water. Reduce heat to low. Let egg sit in skillet for 2-3 minutes then gently toss the egg around so it is free floating in the water. Continue to frequently roll the egg for about 6-8 minutes for a medium cooked egg. More than one egg may be cooked at once.

Once eggs are finished cooking, drain the water and delicately remove eggs. Place eggs inside the cooked ham in the muffin pan. Place pan back in oven for 2-3 minutes.

Remove from pan and serve with fresh chives, salt, and pepper. Enjoy!

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