We've never been New Year's Eve partiers. My idea of the perfect New Year's Eve is to have a really delicious dinner with my family, a nice bottle of champagne or a couple of martinis and to be snuggled in bed with my honey by about 11:00. Maybe, just maybe, we stay awake to see the ball drop.
As I got up to make coffee this morning, I flipped on Good Morning America. Sara Moulton was doing a segment on lovely brunch items to ring in the new year. She made an egg dish where a piece of ham (or turkey) lines a muffin cup, is topped by sofrito, has an egg cracked on top and then a bit of cheese. These egg cups are baked at 400 degrees Fahrenheit for 15 minutes, then eased out of the muffin cups as a perfect little package. The sofrito mixture, listed below, doesn't appeal to me, but Moulton talked about subbing creamed spinach, salsa, or sauteed mushrooms for the sofrito. Personally, I'd sub turkey for the ham. What's nice about this recipe is that it can be made ahead, popped in the fridge, then baked when you're ready.
I don't know how long these articles stay online at ABCNews.com, so I'm reprinting the recipe here. It originally appeared on January 1, 2008 at:
http://abcnews.go.com/GMA/story?id=4066646&page=1Eggs Baked in Ham with SofritoMakes 4 servings
Hands-on time: 15 minutes
Total preparation time: 30 minutes
½ large red bell pepper, coarsely chopped (about 2/3 cup)
1 small onion, coarsely chopped (about ½ cup)
1 large plum tomato coarsely chopped (about ½cup)
½ cup packed rinsed and dried fresh cilantro
4 garlic cloves, coarsely chopped (about 4 teaspoons)
Kosher salt and freshly milled black pepper
8 thin slices Black Forest or Virginia ham (without holes; 6 to 8 ounces)
2 ounces plain or jalapeƱo Monterey Jack cheese, grated (about ½ cup)
8 large eggs
8 large tortilla chips (3-inch triangles), coarsely crushed (about ½ cup)
1. Preheat the oven to 400° F.
2. Combine the bell pepper, onion, tomato, cilantro, garlic, ½teaspoon salt and ¼ teaspoon pepper in a food processor and process until smooth.
3. Fit a slice of ham into each of 8 lightly oiled muffin cups, custard cups, or mini souffle dishes (they must hold a scant ½-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 souffle dishes, place on a rimmed baking sheet for easy handling.
4. 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.
---------------------------------I love breakfasts that are make ahead. It gives our family the opportunity to eat well and have a lovely hot breakfast before starting their day -- always a nice way to begin! Here's an overnight stuffed french toast that I've also used with great success. Make it the night before and let it "soak" all night in the fridge.
Overnight Blueberry Stuffed French Toastbutter (for coating pan)
1 (14 ounce) loaf French bread or Italian bread (day old challah works well too)
1 (8 ounce) package light cream cheese, cut in small pieces
1 cup fresh blueberries or frozen blueberries
12 large eggs (I used Eggbeaters to cut down on the fat and cholesterol)
2 cups milk
1/3 cup real maple syrup
1/2 teaspoon ground cinnamon
sugar (for sprinkling on the blueberry layer)
1. Butter a 13x9-inch glass baking pan generously.
2. Tear bread into one-inch cubes; place half into prepared pan.
3. Evenly distribute cream cheese pieces over bread; cover with blueberries & sprinkle lightly with sugar.
4. Place remaining bread cubes on top.
5. In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.
6. Cover with foil and refrigerate overnight.
7. In the morning, preheat oven to 350F degrees.
8. Remove casserole dish from fridge and bake, covered, for 30 minutes.
9. Remove foil and bake for an additional 30 minutes or until lightly browned on top and centre is set.
10. Cut into squares and serve with maple syrup.
Make a quick, hot blueberry sauce to go with:
In a medium saucepan, mix 1 C sugar, 2 T cornstarch, and 1 C water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Pour over the baked French toast. Note — I often double the sauce.
This recipe appeared on the RecipeZaar.com web site at:
http://www.recipezaar.com/14472