I'm laughing right now as I begin to write this blog - thinking of what my neighbor Jennifer would say about my use of canned deviled ham in this recipe. She has an automatic gag reflex when anyone mentions meat from a can. Since a main staple in my diet growing up was Vienna Sausages - I have no aversion to using meat from a can. I must admit, though, I haven't had the desire to grace my palate with one of those in a long while. This recipe is a throw back to the 1950's with a little Rindy tweak.
1 can (4.25 oz) deviled ham
6 slices white bread
6 eggs
2 Tablespoons maple syrup
2 Tablespoons butter
Combine syrup and butter in saucepan. Heat just until butter is melted and blend with the syrup. Remove crusts from bread slices. Press out slice with a rolling pin. Brush with syrup mixture. Press slices down into buttered muffin tins. Put small amount of deviled ham into bottom of each cup. Break a small egg into each cup. Sprinkle with salt and pepper. Bake in a hot oven (400) for 15 minutes, or until eggs are set. Serve with additional maple butter blend. If you have a strong aversion to "meat-in-a-can" you can always substitute chopped ham or bacon!
2 comments:
My mom used to make my dad a deviled ham sandwich everyday when he worked in Boston. Are the cans still wrapped in paper? I like chipped beef from a can, or maybe its a jar, anyway nice looking eggs you got there!
These look and sound really good!
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