Monday, October 14, 2013

Prosciutto and Egg Muffins


Most of the food I cook at home these days is simple and wholesome. After hunting down the best seasonable produce and stowing it lovingly in the larder, I want to bring it to the table with the minimum of fuss.

Of course I bake and invent, with any number of bubbling jars a testament to my love of fermentation. But it's mostly humble stuff.

Occasionally I get the urge to do something fancy, a few profiteroles, a show off cake, or plate of quail egg canapés perhaps? These dishes require a hefty chunk of kitchen graft; sauces, ganache, tricky timings and much beating and folding. At the end of a day spent this way I feel sated by my efforts and slightly tipsy on the joyous reception they recieve.

If I want to appear to have made the effort, without actually making it, there are always parma ham and egg muffins to turn to. A high protein, portable snack - made in minutes and yet strangely fancy, due to their frilly collar of crisp, oven toasted ham and dainty size.

These can make a delicious weekend breakfast, quick supper, pic-nic contribution or fridge standby for unexpected hunger. Bear in mind that they are high in protein, fat, salt and not much else - so accompany with some delicious vegetables in any form you like for mealtime balance.

Prosciutto and Egg Muffins - with feta and oven roast tomatoes

This recipe makes six - enough for breakfast for two with extra veg.

You can vary the ingredients that you add depending on your taste, or what you have in the fridge. Wilted spinach, caramelised onions, spring onions, cheddar cheese grated over the top, roasted peppers, sun dried tomatoes, artichoke hearts in oil... The picture above shows spinach with grated cheddar.

6 slices of prosciutto (parma ham, serrano ham, speck)
4 large free range eggs
a large slice of feta
25-30 cherry tomatoes
1 slice red onion
milk (dairy or non dairy)
pepper and sea salt

Put the cherry tomatoes onto a baking tray and drizzle with olive oil. Sprinkle with sea salt and pepper and roast for about 45 mins to an hour at 160ºC until collapsed and starting to colour on the skin. Set aside.

Line six holes of a muffin tray with a little collar of non stick baking parchment. If you're not fussy about the way these muffins look, then you can dispense with this bit.

Set the oven to 180ºC.

Lay a slice of prosciutto into each of the lined muffin tray holes (or straight into the tin). Be gentle and try not to break the slice as you lay it in. Leave the long ends draped over the edge. The slice won't completely fill the hole - hence the benefit of lining the tin. But the egg will just bake around the ham if it spills round the edges.

Finely chop onion.

Gently place a few tomatoes onto each piece of prosciutto, crumble in the feta and sprinkle in onion.

In a jug, beat the eggs well with a fork, adding a glug of milk to loosen the mixture. Season with lots of black pepper and a very small pinch of salt (lots of salt in feta and prosciutto).

Pour egg mix evenly into the holes and drop in the remaining tomatoes. Grind over a little more black pepper and bake for 10 minutes, until risen and starting to turn a little golden.

Leave in the tray for a few minutes and then run a knife around the edge to loosen before taking out of the tins. Eat hot or cold.