Still had some mashed potatoes in my refrigerator from the other night; a perfect cushion, when combined with diced ham, to cradle an egg . My Antique-of-the-Week sister gave me six vintage porcelain ramekins in sterling silver holders as a gift and I've been anxious to use them. I probably should have filled larger ramekins for this baked egg dish (the whites dribbled quite a bit over the sides), but I don't think the end-result would have been as beautiful!
< Bake Eggs with Mashed Potatoes and Ham >
PREHEAT OVEN TO 425˚F
If you are fortunate enough to have some left-over mashed potatoes, remove from refrigerator and place over low heat in a heavy bottomed pan. Add enough milk or cream to give it a thick, but smooth consistency. Stir finely diced ham into the mashed potatoes and warm gently. Spoon mashed potato mixture into ramekins, filling one-half to two-thirds full. Make an indentation into the potatoes with the back of a spoon, and crack an egg into the center. Sprinkle egg and potato mixture with salt and freshly ground pepper, and top with a generous grating of Parmesan. Arrange ramekins on a baking sheet and place the sheet onto the middle rack of the preheated oven. Bake for approximately 10 to 12 minutes, or until eggs are almost set. Remove from oven and sprinkle eggs with chopped parsley.
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