breakfast at my house...
I've been thinking lately about New Year's Day brunch. It's a tradition my husband and I have celebrated for twenty-five years with the same three couples. I usually don't start planning my menu until December, but these early musings must be due to our opting out last year, for the first time ever. Our daughter was married in November, and after the wedding I was totally burned out (I made over 1,000 marshmallows as guest favors). I felt awful cancelling the brunch, but I just didn't have it in me. This year, however, it will be different. Today I made Baked Eggs with Serrano Ham, Creamed Spinach, and Parmesan, and I am thinking this could be a possible contender for one of the brunch courses come January 1st. Other than the simple preparation of the creamed spinach, this recipe goes together quickly.
< Paper-thin slices of Serrano ham are used to line the muffin cups. The 3-ounce, 5-slice packages I purchased will each make five baked egg cups. Each slice is cut in half, with the halves criss-crossing to line one cup.
Nests of creamed spinach are formed on top of the ham. Creamed spinach has been a favorite of mine for as long as I can remember. On a family vacation to Chicago when is was eight years old, we dined at the historic Berghoff Restaurant for dinner. When my mother didn't see creamed spinach on the menu, she called over the waiter and told him that the kitchen needed to make some for me... They did.