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Ham Bowls with Eggs and Polenta
Tubes of polenta can be found near the deli counter. If you want to take these out of the ramekins for serving, place two strips of parchment crisscrossed under the ham, making sure the ends are accessible for easy removal
Loading ...March 4th, 2009
Recipe by Leeanne Wright
"These were yummy and satisfying. My husband's favourite meal is breakfast, so he was in heaven. Ramekins are a little difficult for kids to handle, so I had to scoop out the contents onto a plate for them, which they didn't like. Nolan wanted to eat his “whole'."
Mary Kay Bloor, mom of Nolan, 3, and Oliver, 1, Delaware, Ont.
Ingredients
Ingredients
- 12 slices Black Forest ham
- 1 small tube store-bought polenta (500 g, 2" diameter)
- 1/2 cup Gruyère cheese, grated
- 6 large eggs
- fresh thyme
Servings
6Prep Time
Prep: 15 min.On the table: 25 min.
Ingredients
Directions
Preheat oven to 400-deg. F.
Place two slices of ham inside a ramekin to form a nest. Top with 1/2-inch slice of polenta, trimming to fit.
Sprinkle 1 tablespoon of cheese into each cup.
Crack 1 egg into centre of each cup. Sprinkle eggs with additional cheese, thyme leaves and black pepper.
Bake until egg whites are almost set, about 12-15 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).
Nutrients Per Serving
Nutrients per serving: 170 calories, 5 g fat, 101 mg calcium, 918 mg sodium, 14 g carbohydrates, 1 g fibre, 15 g protein. Excellent source of thiamin; good source of vitamin B6 and zinc.
Photo by Yvonne Duivenvoorden
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