I think the biggest event of this past week (well, maybe not, but it seems that way…) was the visitation of the wild turkey. I was talking with a friend in one of the offices and she suddenly jumped up and said “there’s a wild turkey!” and ran out the door. He appeared in the entryway to our common, and proceeded to climb up onto the guest house patio, as if he belonged there. What a handsome fellow! I had never seen one close up, and it was a real treat to see him strutting back and forth, admiring himself in the windows.
For a recent brunch type reception, I was asked to come up with a mini egg dish that was similar to quiche, but not heavy. We tried a number of things, and discovered a delicious breakfast option. We tried it first in pastry, which is nice, but then switched it to a ham cup and…oh my!!! Here they are in a breakfast-sized form, which we made for a retreat this past weekend, but you can also do them mini-size, which are delightful for a brunch reception!
CHANGE SERVING SIZEservings
- 6 slices ham
- 6 egg(s)
- 6 egg whites
- 2 tsp. salt kosher
- 1 tbsp. chives chopped
- 2 tbsp. sour cream
- 1/3 cup monterey jack cheese grated
- 1/3 cup Parmesan cheese fresh, grated
- 1/4 cup bell pepper(s) red, diced
- 1/4 cup onion(s) diced
- Preheat oven to 375 degrees F.
- Spray 6 ramekins with cooking spray.
- Line with ham, trimming so you don’t have too much overhang — just a little border of ham over lip of ramekin.
- Saute red pepper and onion until soft.
- Divide cheeses and pepper/onion mixture among ramekins.
- Whip eggs and egg whites with salt until frothy, then add chives and sour cream.
- Divide among the ramekins evenly.
- Bake in a 375 degree oven until puffed and golden, about 25 minutes.
You can use any kind of cheese or fresh herbs, according to your preference. Have fun!