Eggs In Ham Cups

March 21, 2010


My friend Heather sent me a link for making these egg cups, and forgive me because I lost the link.  I do remember that the recipe came from Gourmet magazine, but to be honest I didn’t follow it exactly, so I’ll just write out what I did. 

I wanted to make them because they were pretty, but fortunately for the person in my house who likes to eat food and not just take pictures of it… they were delicious.  They’re also a healthy, protein-friendly breakfast or brunch!

Assemble the ingredients.  You’ll need: thin sliced ham, mushrooms, eggs, sour cream, and optional cheese.

Heat oven to 350 and spray a muffin tin with cooking spray.

Place ham into muffin cups.  The slices of ham I had (Hormel) were pretty thick.  They weren’t as flexible as a thinner slice would be, and I had a little trouble getting them to conform to the muffin tin.  I’d recommend using a thin slice of ham. 

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In a pan, cook the mushrooms until they are tender.  I used a little bit of olive oil to sauté them, and it took about 8 minutes for them to be perfect.  (Have I mentioned how much I adore sautéed mushrooms?  I bet you didn’t know that about me.) 

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Remove them from heat and stir in 3 spoonfuls of sour cream.  (The original recipe called for crème fraiche but sour cream will do the trick, and will be a little bit lighter.) 

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Spoon the mushrooms into the ham cups.  If you want, add a little bit of cheese.  I used an aged cheddar and put in a cube no bigger than my pinky tip in each one and that was enough to give it some taste.

Crack an egg into each cup.  Note: I cracked the eggs into a bowl, one by one, and then poured them into the ham cup.  This seemed to keep things a little less messy.

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Bake them in the oven for 12-15 minutes.  You want to whites to set, but the yolk can still be a little bit runny.

Then the tricky part: getting them out.  I used two spoons, and kind of went around the edge to loosen them from the pan, then slowly lifted them.

The link I had showed these served with roasted asparagus which would be delicious.  We had a chicken sausage on hand I needed to cook, so that’s what I served them up with.  They were delish!  They look really impressive, but they’re actually quite easy to make and would be an ideal thing to make for a brunch with lots of people. 

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So good!  And don’t they look pretty?  I’m guessing you could make these and keep them in the fridge for a few days to reheat as needed.  We didn’t have any leftover, though. 

That says it all, doesn’t it?


Whole Wheat Pancakes

February 17, 2010

I LOVE me some breakfast foods and I’ve been on a serious mission to find a good whole wheat pancake recipe.  Most of the ones either had ingredients I don’t keep on hand (and didn’t want to get out of my pajamas to go get) or ended up tasting like cardboard.  I finally! finally! stuck upon a winner.  These are the whole package: good flavor, good texture, and easy to make.

I used this recipe from food blogger Natalie, and for once I didn’t make any tweaks.  So, even though it’s a bit of a cop out post, I’m just going to send you over to her blog.

2 15 10 Broccoli and Cheese Soup 052 Even my pupdog is eyeing them!

2 15 10 Broccoli and Cheese Soup 059Oops, I lied – I made one tweak.  I didn’t have blueberries, but I did have frozen cherries… so I tweaked the syrup.  How good do these look?

My batch made 12 pancakes, which I froze 2 at a time.  (‘Cept the first day when I ate 3… couldn’t resist them hot off the griddle!)  At 12 per batch, they were 122 calories each. 

And did I mention they are delicious?  Cos they are. 

(Thanks, Natalie!)

Asparagus Frittata

February 8, 2010

When I was in high school, I worked in a coffee shop alongside the Erie Canal.  My favorite part of working there was the weekends when we’d whip up these delicious breakfasts including Belgian waffles and the yummiest frittatas.  At the time, I didn’t eat asparagus (what was I thinking?) so I partook in the frittatas every other weekend when they featured broccoli.

Last night I had roasted a bunch of asparagus for dinner, and had a good amount leftover, already cooked.  I had a feeling that soggy asparagus wouldn’t be so delicious on day two and wondered what to do with it.  Suddenly it hit me… Shannon’s Frittata!  (Shannon was the name of the owner of the coffee shop, and appropriately, the name of the shop itself.)  It’s been almost 10 years since I made that frittata and all I could picture was swirling loads of heavy cream into the egg mixture and layering cheese slice upon cheese slice.  No wonder those frittatas were so scrumptious!

I set about trying to make it with a few tweaks (starting with the fact that I didn’t have any heavy cream on hand!)

I whipped up 3 eggs and 2 egg whites, and added about 3/4 cup of skim milk.  Then I added a splash of half-and-half for some creaminess.  I added the already cooked asparagus.  If you were starting from scratch, just sauté them with a little bit of olive oil – this recipe will work with any veggies, and is a great way to use up leftovers.  I poured the combo into a pie pan sprayed with olive oil cooking spray.  To this, I added two slices of Swiss cheese that I tore into little pieces and sprinkled throughout.  A heavy shake of pepper and we were ready to go!

Into the oven at 350 F, the frittata cooked for 40 minutes.  It’s done when the edges get a little bit brown and if you shake the pie tin, the eggs don’t wiggle too much.

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This dish will keep for days in the fridge, and you can just cut out a slice and reheat it in the microwave for about 30 seconds.  I paired it up with a homemade latte for a delicious, filling breakfast!  (Yes, it was homemade even though the cup looks otherwise… I have a habit of rinsing out and refilling my cups two or three times… until the cardboard starts to fall apart.)  Yum!

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Stats from my favorite calorie counter, based on 3 egg + 2 egg whites, 3/4 cup skim milk, 1/4 cup half and half, 1 T olive oil (counted for my roasted asparagus earlier), and 2 oz swiss cheese.  Not sure how much asparagus I used, it was about half of a grocery store “bunch”): 95 calories, 6 g fat (2.5 g sat), 6 g protein.

Have I mentioned…

July 29, 2009

How much I love Fage?

Today’s Mix: Fage 0% + Dannon Light n Fit Strawberry Banana + almonds + wheat germ. Seriously, THIS is the breakfast of champions.

GY, Almonds & Wheat Germ

GY, Almonds & Wheat Germ

(1/2 c of each of the yogurt, 1 T almonds, 1 T wheat germ = 200 calories, 20 g protein!)

The Breakfast Sandwich

July 2, 2009

My first video blog! Welcome to my kitchen!

Breakfast is the most important meal of the day when it comes to weight loss, but many people skip it. If time is a barrier to your healthy breakfast needs, check out this video. It takes less than six minutes to have a healthy ready to go breakfast – and you can even make it the night before.

Energy! Bars!

April 13, 2009

I came across this recipe for making homemade energy bars and I really liked the idea – I love the convenience of grabbing bars (especially on those 5 am mornings) but I’m always a little wary of some of the hard to figure out ingredients in many of them. So, I gathered up all the goods and got to work.

Ingredients.  Nothing here you can't pronounce.

Ingredients. Nothing here you can't pronounce.

They were pretty easy to make – in fact, I don’t even own a food processor (the last man standing on my wedding registry! sad!), but everything mixed together just fine in my blender. Once I got the wet ingredients, I dumped everything into a bowl and mixed with a wooden spoon.

Bar Batter.  Yummy!

Bar Batter. Yummy!

I was surprised at how thin they were, it almost didn’t cover my 9″x13″ pan (as recommended by the recipe.) The recipe says it makes 20 bars for 133 calories each – for me it made 16 bars, though I guess that depends on how you slice it! At 16 servings, they were 166 calories each. You could play around with the pan, serving sizes, thickness, calories, etc to make them to your liking.

Finished Product!

Finished Product!

It had a texture I would best compare to a chewy scone – pretty dry, but also chewy and had a great nutty flavor. I loved having a bar with a glass of milk, and a small serving of fruit (grapes or some berries) for breakfast. Was it worth making them myself? I didn’t find their taste to be better than Odwalla (my usual bar of choice), although they are lower calorically. But, I love to bake. And I’ve learned that many of my baking experiences turn into nonstop eating experiences (the smell! who can resist cookies out of the oven?) so it was nice to actually bake something that was healthy… Plus, they were so filling, I found I really wasn’t tempting to just sit there and eat piece after piece. The most compelling reason for me to make these again vs. buying store bought bars would be the control I have over the ingredients – it’s a nice change of pace to eat “convenient” food and know that there’s nothing questionable hiding within!

Breakfast of Champs

February 25, 2009

Red Pepper Omelet & Homemade Wheat Bread

Red Pepper Omelet & Homemade Wheat Bread

Breakfast is my favorite meal of the day.  It feels like a chance to set a (food) tone for the day, to declare to the day that nutritious, yummy, fulfilling choices are going to be made.  This is one of my favorites – an eggs/egg white omelet with whatever veggies happen to be leftover from the day before.  I had red peppers left from having a veggie tray out at a party before, and I tossed them with 1 egg + 2 egg whites, 1/8 cup of shredded manchego cheese and a splash of skim milk.  The bread is a homemade whole wheat made by the wife of a “graduate” of mine (who lost a mere 75 lbs in 18 months… even with this delicious bread in the house!)

Egg omelet: 170 cals, 2 oz wheat bread 140 cals, 1 tsp honey 20 cals, 8 oz light pom/cran juice 40 cals, tea zero = 370 cals.  Stayed full for almost 4 hours, too.  Yum.