Ham, Leek & Gruyere Baked Egg Cups

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 leeks, green and parts cleaned and thinly sliced
• 2 garlic cloves (finely chopped or grated)
• 2 sprigs fresh thyme, leaves removed
• 2 tablespoons flour
• 1 1/2 cups chicken stock
• salt & freshly ground black pepper
• nonstick cooking spray
• 6 slices deli ham (thin slices) or 6 slices prosciutto (thin slices)
• 1 cup gruyere cheese, shredded
• 6 eggs

Recipe

• 1 preheat oven to 375ºf.
• 2 in a medium-size skillet, melt the butter over medium-high heat. add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft.
• 3 sprinkle the flour over the veggies and cook about a minute. whisk in the stock and bring up to a bubble to thicken the mixture up. season with salt and freshly ground black pepper and reserve.
• 4 while the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. line each cup with a slice of ham or prosciutto folded in half.
• 5 spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole.
• 6 season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. transfer sheet to the oven and bake 15 minutes, until the eggs set.
• 7 remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. serve a green salad alongside.