Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin tin. Line each of the muffin cups with one slice of ham (sides of the slices will extend over the edges of the cups). Carefully crack one egg into each of the ham lined cups. Pour 1tablespoon of the cream over each egg. Bake on the middle rack of the oven for 15 minutes, or until the eggs are set and cooked to desired fineness.
Meanwhile, make the Hollandaise sauce. Place the egg yolks, butter and water in a medium saucepan and heat gently over a low temperature, whisk constantly. When the butter is melted, increase the heat to medium-low and whisk quickly to a saucy consistency. Stir in lemon juice, salt. Keep the sauce warm until ready to serve.
Remove the egg cups from the oven and season with salt, pepper and thyme. Allow the eggs to rest for 2 minutes and then carefully remove the ham cups from the muffin tin using a spoon or a spatula to lift and place on plates. Drizzle with Hollandaise sauce and serve with buttered toast.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 397 (71%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 1184.1mg||364 %|
|Sodium 733mg||25 %|
|Potassium 427.7mg||11 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3g|
|Protein 37.2g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 557
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