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Eggs Baked in Ham With Sofrito

Get crackin'

Individual egg dishes a festive and easy way to feed the brunch bunch

Baked Easter Baskets (top) are puff pastry shells with an egg, artichoke and prosciutto filling.

Let the Easter Bunny have all the dyed hard-boiled eggs. You've got company coming to brunch, and you need morning fare for a crowd, preferably something easy to prepare with a spring twist and a bit of “ooh” and “aah” tossed in for good measure.

Look no further than the carton of eggs you didn't boil up the night before. Haul those out of the fridge and your muffin tins out of the cupboard, and therein lies your party.

Consider the many virtues of making egg dishes in individual servings. The accompanying recipes are easy. Some can be made the night before, and others require precious little prep time (less than half an hour) in the morning.

Individual servings add an elegant vibe to your table. They look like you've been working on your culinary presentation skills.

Another payoff – perhaps the nicest of all – is that these eggs-in-a-cup translate into instant portion control. (Calorically speaking, breakfast is not the end of your day. You may well be tucking into a leg of lamb or a glazed ham later on, not to mention the ears of that big chocolate rabbit left in your basket.)

Eggs are also virtuous unto themselves.

At about 72 calories, a large egg contains 1.5 grams of saturated fat, 6 grams of protein, and 13 essential nutrients, including folate, iron and zinc. Their versatility, too, is unparalleled.

“Eggs are wonderful,” said Diane Phillips, a local cooking instructor and author of several books including “Perfect Party Food.” “I especially love the newer eggs, the organic ones with the golden yolks that actually taste like an egg. They look really good when baked. They turn everything a beautiful golden color.”

Phillips, who never wastes an opportunity to turn a dining-out experience into grist for one of her make-ahead recipes, likes the idea of transforming sweet and savory egg dishes into individual servings. She has been working on replicating Panera Bread's Baked Egg Soufflé With Spinach and Artichoke, and she shares her version here.

“They are a great palette,” said Phillips of eggs. “They are blank enough that you can add other things to them to enhance their flavor.”

She suggests pairing your egg dish with a simple salad of field greens dressed with a vinaigrette to cut the richness of the eggs. This, she says, will give a French flare to your brunch.

Eggs Baked in Ham With Sofrito

Makes 4 servings

• 1/2 large red bell pepper, coarsely chopped (about 2/3 cup)
• 1 small onion, coarsely chopped (about 1/2 cup)
• 1 large plum tomato, coarsely chopped (about 1/2 cup)
• 1/2 cup packed rinsed and dried fresh cilantro
• 4 garlic cloves, coarsely chopped
• Kosher salt and freshly ground black pepper
• 8 thin slices Black Forest or Virginia ham (without holes; 6 to 8 ounces)
• 2 ounces plain or jalapeño Monterey Jack cheese, grated (about 1/2 cup)
• 8 large eggs
• 8 large tortilla chips (3-inch triangles), coarsely crushed (about 1/2 cup)

Preheat the oven to 400 degrees. Combine the bell pepper, onion, tomato, cilantro, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and process until smooth.

Fit a slice of ham into each of eight lightly oiled muffin cups, custard cups or mini soufflé dishes (they must hold a scant 1/2 cup) with the ends of the ham extending above the edges of cups. Divide the sofrito mixture among the cups, shaping a hollow in the center. Crack 1 egg into each, and divide the cheese over the tops. If using custard cups or soufflé dishes, place on a rimmed baking sheet for easy handling.

Bake in the center of the oven until the whites are cooked but yolks are still runny, about 15 minutes. Season the eggs with salt and pepper, and carefully remove (with the ham) from the muffin cups, using 2 spoons or spatulas. Sprinkle with tortilla chips and serve.

(From Sara Moulton)

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