Goats Cheese and Parma Ham Egg Cups with a Tarragon Hollandaise

Name: Goats Cheese and Parma Ham Egg Cups with a Tarragon Hollandaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Egg Cups; 100 g (6 – 8 slices) thinly sliced Parma ham; 100 g goat’s cheese log; ½ C (125 ml) cream; 1 Tbsp (15 ml) chives, chopped; 6 large eggs; 120 g baby spinach; Hollandaise Sauce; 2 egg yolks; 1 tsp (5 ml) Dijon mustard; 1 Tbsp (15 ml) tarragon vinegar; 250 g unsalted butter, melted; 1 tsp (5 ml) dried tarragon; squeeze of lemon juice

Goats Cheese and Parma Ham Egg Cups with a Tarragon Hollandaise

Author: Illanique
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 6
Category: Banting / Paleo / Low Carb; Breakfast; easy; Eggs; Light meals; Lunch; Main Ingredient; Meals and Courses; Special Diets

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Description

Served with a baby spinach salad, this makes a delicious light brunch. Simply double the recipe to make two per person.

Ingredients

Egg Cups
100 g (6 – 8 slices) thinly sliced Parma ham
100 g goat’s cheese log
½ C (125 ml) cream
1 Tbsp (15 ml) chives, chopped
6 large eggs
120 g baby spinach
Hollandaise Sauce
2 egg yolks
1 tsp (5 ml) Dijon mustard
1 Tbsp (15 ml) tarragon vinegar
250 g unsalted butter, melted
1 tsp (5 ml) dried tarragon
squeeze of lemon juice

Instructions

Preheat the oven to 160 °C.

Egg Cups

Spray a muffin tray with non-stick cooking spray. Line six of the muffin cups with the Parma ham. Place the goat’s cheese, cream and chives in a food processor and blend until combined. Divide this mixture amongst the Parma ham-lined cups.

Gently break an egg into each cup and season with a pinch of salt.

Bake for 15 -20 minutes, or until eggs are done to your liking.

Hollandaise Sauce

Place the egg yolks, mustard and tarragon vinegar in a food processor. Process for a few seconds to combine, and then while the blade is still running, gently pour in the warm, melted butter in a slow, steady stream. This will allow the sauce to emulsify and thicken. Once thick, stir in the dried tarragon and lemon juice and season to taste.

Top each egg cup with a dollop of Hollandaise sauce, and serve with dressed baby spinach on the side.

TIP: If the sauce seems to split, simply add a tiny splash of cream and blend again.

Illanique Van Aswegen

Illanique is a Cape Town-based food stylist and recipe developer who loves to dabble in a bit of food photography here and there. After spending long hours in busy kitchens as a professional chef, Illanique decided to join the world of food media. She has worked on editorial and advertising campaigns for such clients as Woolworths, Food and Home Entertaining , Clicks, Simply Asia, V&A Waterfront, Foschini, Food24, Sasko and Oprah magazine amongst others. When she's not cooking up a storm you'll find her at a dusty flee market or antique shop hunting down one-of-a-kind props and unique decor goodies with her adorable pug.