Luau Baked Eggs In Ham Crisps Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
• Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
• Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
• Transfer the potato mixture to the baking dish. Spread evenly.
• Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
• Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
• Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
• Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
• Serve and sprinkle with chives, if desired.
• Enjoy!

Steps:

• Heat olive oil in a skillet over medium-high heat. Toss in ham and cook for 1 to 2 minutes.
• Flip ham and carefully crack an egg on top of each slice. Reduce heat to medium-low, cover, and cook until ham is caramelized, egg whites are just set, and yolks are soft, 2 1/2 to 3 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
• Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
• Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
• Pour egg mixture evenly into each muffin cup.
• Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

Steps:

• Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer gently for about 5 mins or until they begin to crack but are still firm (like par-boiling roast potatoes). Drain and spread out on a baking tray. Put in the fridge and leave to cool for at least 1 hr.
• Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the cooled potatoes in the hot oil and cook for 4-6 mins until they become soft and begin to brown slightly. You can cook all the chips together, but keep checking the temperature of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr.
• Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and super-crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper to drain. Sprinkle with salt.
• Meanwhile, get the duck fat nice and hot in a large frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season generously.
• Divide the ham between two plates with the fried eggs, a good spoonful of brown sauce and a generous portion of the triple-cooked chips. Cheers, Dad!

Steps:

• Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
• Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
• Place the bundles in a large steamer, and steam for 3 to 4 hours.

Steps:

• Preheat oven to 400°F
• Cook mushrooms and shallot in butter with salt and pepper over moderately high heat, stirring, until mushrooms are tender, about 10 minutes. Remove from heat and stir in crème fraîche.
• Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
• Spoon mushroom mixture evenly among cups and crack 1 egg into each.
• Bake in middle of oven until whites are cooked but yolks are still slightly runny, about 15 minutes.
• Remove from muffin cups carefully, using 2 spoons or small spatulas.
• Garnish with tarragon and chives.

Steps:

• Preheat oven to 400°F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon. Assemble and bake: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas. Cooks'note: • The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area. Gourmet, February 2002 Gourmet Entertains