Try this recipe featured on the cover of our new book Gale Gand's Brunch. We promise the recipes are as mouth watering as the beautiful pictures. Make it for your Valentine this weekend!
BAKED EGGS IN HAM CUPS
1 teaspoon unslated butter, for the tins
4 thick round ham slices, largest you can find in the deli
1 teaspoon pesto
8 large eggs
8 3/4 inch cubes of fresh mozzarella
4 cherry or grape tomato halves
salt and fresh ground black pepper
Heat oven to 375 degrees.
Butter 4 compartments of a metal muffin tin. Fold each ham slice into quarters, insert the oint end in a buttered muffin cup, and let it open - it will have a ruffled look. Place 1/4 teaspoon peston in the bottom of each ham cup, then carefully crack two eggs into each cup. Tuck two mozzeralla cubes and 2 cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. Remember that the ham and pesto both add saltiness to the dish.
Bake from 15-20 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.
And to show some extra love pair your ham cups with this:
QUICK PEAR STREUSEL COFFEE CAKE
FOR THE CAKE
Unsalted butter for the baking dish
1 1/4 cups all purpose flower
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup whole milk
4 tablespoons unsalted butter, melted
2 ripe pears, unpeeled, cored and chopped
FOR THE STREUSEL TOPPING
1/2 cup sugar
1/4 cup all purpose flour
3 tablespoons cold unsalted butter, cut up
1 teaspoon ground cinnamon
Heat oven to 400 degrees. Butter an 8 inch square baking dish.
To make the cake, combined the flour with the baking powder, sugar, salt and cinnamon in a medium bowl. In a seperate bowl, beat the egg and then mix in a the milk and melted butter. Pour the wet ingredients into the dry ingredients, add the pears and mix well. Pour the into the buttered baking dish.
To make the streusel, mix the sugar, flour, cold butter, and cinnamon in a bowl by pinchng them together with your fingers until well combined. Sprinkle over the top of the batter.
Bake the cake for 30-35 minutes, until it is golden and dry on top. Cool in the pan, and then cut into squares. This cake keeps for up to 4 days, covered, at room tempearture.