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    You are in: Home / Recipes / Ham, Leek & Gruyere Baked Egg Cups Recipe
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    Ham, Leek & Gruyere Baked Egg Cups

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    GreenEyesCO's Note:

    These look great, can't wait to try them.

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    1. 1
      Preheat oven to 375ºF.
    2. 2
      In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft.
    3. 3
      Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve.
    4. 4
      While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half.
    5. 5
      Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole.
    6. 6
      Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set.
    7. 7
      Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.

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    Nutritional Facts for Ham, Leek & Gruyere Baked Egg Cups

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.1
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 12.6 g
    Cholesterol 388.8 mg
    Sodium 922.2 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 1.4 g
    Sugars 3.8 g
    Protein 27.9 g

    The following items or measurements are not included:

    fresh thyme

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