In the inaugural episode, Chef Jason, Sous Chef Brevin, & Sous Chef Halie make a simple ham & egg breakfast.
Recipe
1 teaspoon unsalted butter, for the tins
4 1/16-inch-thick round ham slices (the largest you can find at the deli)
4 teaspoons pesto, homemade or store-bought
4 large eggs
8 3/4-inch cubes fresh mozzarella
4 cherry or grape tomatoes, halved
Salt and freshly ground black pepper
Heat the oven to 375 degrees.
Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup, and let it open — it will have a ruffled look.
Crack an egg into each ham cup. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, top with pesto and season with salt and pepper to taste.
Bake for 18 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.
Serves 4
A special thanks to our friend Julie for sending in photos of her ham cups.
