My mother, myself, most of her best buds from her first job (pre-marriage, pre-kids, when she was Just Herself), and most of the daughters of these women gathered for a weekend in St Louis. A reunion for the moms, in some cases a first meeting for the daughters.
It is a gift, to hear all about your mom from her friends, when your mom is sitting right next to you.
Three of us daughters got that gift. Our hostess, Alanna, did not. Instead, she selflessly created the opportunity for her mother's friends to reminisce about the one member of their group who is no longer with us. It was a very special weekend.
Alanna, of Kitchen Parade and A Veggie Venture, is a clever Foodie. She arranged for our meals to be catered by Karen of Family Style Food. So a bunch of women who all enjoy delicious food got to sit back, relax, visit, and be treated to fabulous dishes like the one I'm writing about today.
This dish was inspired by Karen's Individual Prosciutto, Spinach, and Egg Pies. I loved it at that weekend, begged for the recipe, and have made it on many occasions since. It's great for a weekend brunch, a weeknight dinner, even a PTA teacher appreciation breakfast! Extra veggies without bread products are always appreciated on a breakfast spread.
I usually don't have baby spinach, the original veggie. But many other greens from the farm share or the garden or the farmer's market will work--Swiss chard, Tat soi, or the Red Russian kale used here to name a few.
The original recipe uses prosciutto, but I had a fair amount of ham slices on hand so I decided to forgo a trip to the grocery store and use what I got. Frugality!
If you happen to have 4 sizes of muffin tins like I do,
Red Russian Kale, Tomato, and Eggs Baked in Ham Cups
adapted from Karen of FamilyStyleFood's Individual Individual Prosciutto, Spinach, and Egg Pies
garlic oil (if you have leftovers from this) or your baking spray, butter, or oil of choice
18 slices ham (I used 2 or 3 per cup and preferred the 3 slice cups)
8 stems Red Russian Kale (approximately 75 g), leaves torn into small pieces (compost the stems!)
1/2 cup cherry tomatoes
2 ounces/50 grams shredded cheddar cheese
salt and pepper
Preheat oven to 350 degrees Fahrenheit. Brush the muffin tin with garlic oil, or coat with your choice of oil, spray, or butter. Place 2-3 slices of ham into each cup. Top with a small handful (1/4 to 1/3 cup) of kale. Crack an egg into each cup (compost the shells or add them to your current/future tomato bed!). Top with cherry tomatoes and cheese. Season with a pinch of salt and a grind of pepper. Bake 20 to 25 minutes or until eggs are just set. Cool in pan 5 minutes. Gently loosen and serve.