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.
