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Chef Vikki's Ham and Egg Cups With Mock Spinach Hollandaise

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Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

  • 4 slices gluten-free black china rice bread
  • 8 deli slices of low-sodium ham
  • 1/2 teaspoon coconut oil
  • 1 small red pepper, diced small
  • 1 small shallot, diced small
  • 4 eggs
  • 4 bocconcini (small fresh mozzarella balls)
  • 3 sprigs fresh thyme, leaves removed from stem
  • Freshly cracked black pepper, to taste
  • Coconut oil cooking spray

For the mock spinach hollandaise:

  • 2 cups fresh spinach
  • 2 egg yolks
  • 1 cup 0% Greek yogurt
  • 2 cloves garlic
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon honey
  • A pinch of black pepper
  • Chopped chives, to taste

Special equipment:

  • 4 ramekins (3.5 or 3.75-inches in diameter)
  • 1 cookie cutter (3.5 or 3.75-inches in diameter)

Preparation:

Preheat your oven to 350°F.

Using a round cookie cutter, cut circles out of 4 slices of gluten-free black china rice bread. The rounds of bread should fit inside the bottom of the 4 ramekins. (The crusts can be saved and used for homemade breadcrumbs!)

Dice one small red pepper and 1 small shallot. Remove the leaves off of three sprigs of fresh thyme. Chop the chives.

Add 1/2 a teaspoon of coconut oil to a small non-stick skillet on medium-high heat. Add the diced red pepper and shallot. Sauté until the vegetables soften, about 3-4 minutes. Remove from the heat.

Spray 4 ramekins with coconut oil cooking spray. Line each ramekin with 2 ham slices (the slices should be overlaid in such a way that they form a “bowl”).

Place a circle of the cut out bread on top of the ham slices in the bottom of the ramekin. Add a quarter of the cooked pepper and shallot mixture on top of the bread. Add one bocconcini ball on top of the veggies. Crack one egg into each ramekin. Evenly top each ramekin with fresh thyme and freshly cracked black pepper.

Transfer the ramekins onto a baking sheet. Bake the egg cups for 15 minutes, or until the eggs are cooked but still jiggle slightly when removed from the oven.

While the eggs are baking, make the mock spinach hollandaise sauce.

To a blender, add: 2 cups of fresh spinach, 2 egg yolks, 1 cup Greek yogurt, 2 cloves of garlic, 2 teaspoons of Dijon mustard, 1 teaspoon of lemon juice, 1/2 a teaspoon of cumin, 1/2 teaspoon honey, and a pinch of freshly cracked black pepper. Blend until the sauce is smooth.

Transfer the sauce to a double boiler (a heat-proof bowl placed over a pan of simmering water). Stir for 3-4 minutes until the sauce is hot and thickened.

Carefully remove each of the ham and egg cups from the ramekins and place each on individual plates. Top the ham and egg cups with a generous dollop of the bright green spinach hollandaise.






Video: Valerie Gordon's Mini Cakes

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Date: 15.12.2018, 21:52 / Views: 92362