Ahh, the Downton pigs. Who knew they’d be so good as a matchmaking tool? And, of course, the person hired to take care of them is completely incompetent because the Crawleys actually really suck at this whole landowning thing. How are these people still rich? Oh, right, numerous lucky inheritances.
Anyway, it’s a good thing Blake’s on hand this episode to whip out his surprising animal husbandry skills just in the nick of time. And speaking of unexpected skills, there’s Mary, actually scrambling eggs with her own two lily white hands. Who knew she was even aware of where the pans were kept in the Downton kitchen? In celebration of these unexpected talents, I bring you this week’s recipe: Baked Eggs in Ham ‘Cups’. Because plain old ham and eggs simply wouldn’t be elegant enough.
Baked Eggs in Ham ‘Cups’
Eggs (however many you need to serve up)
Thinly sliced ham (or smoked turkey if you’re leaning towards the healthy route)—as many slices as you have eggs
Fresh herbs (optional garnish)
Preheat your oven to 200 degrees C/400 degrees F. Grease the cups of a muffin tin
Fit your slices of ham in each greased cup, making sure they come up the sides of the cup. If the ham’s sliced very thinly, you might want to double up to make sure egg doesn’t leak all over.
Crack an egg into each cup, or, if you prefer your eggs scrambled, whisk them in a bowl before pouring the mixture into the cups. Feel free to whisk in extra ingredients, if you care to do so (spinach, grated cheese, herbs, etc).
Pop the muffin tin into your preheated oven and cook for 15 minutes (longer if you want a very solid yolk)
Remove, let cool for a minute, and carefully remove the cups from the muffin tins. Inhale at will.
Hungry for more?
Image and recipe: Oh snap! Let’s Eat!