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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Green eggs and ham egg cupcakes Recipe

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This recipe for Green eggs and ham egg cupcakes is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Leeks cleaned, drained and chopped saute in 2 T. butter til near brown. Can also add mushrooms and sun dried tomatoes if like.
Add 2 T. Olive oil and add pinch of saffron and 1 T. Vermouth. Heat.
Add 3/4 t. salt and pepper (like BVI) and herbs d provence.
5-8 oz spinach or swiss chard and saute until wilted
1/2 c, chopped ham (or saute chopped pancetta)
1 c. grated gruyere
4 T. Parm
8 extra large eggs
1 1/2 c. half and half
Directions:
Directions:
Oven 375º
Spray muffin tins and top of pan.
Divide vaggies among cups, then ham, then gruyere.
Mix eggs and half and half well.
Pour over cups and add parm on top
Bake 20-25 min until pick comes clean. Cool 5 min and then remove.
Can refrig and reheat 350 for 15 min
Number Of Servings:
Number Of Servings:
12

 

 

 

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