Source: Better Homes and Gardens
Serves 6
Serves 6
We made these using a spicy prepared plum sauce and thought they were terrific. For a large group, I'd like to see if I can figure out how to do this in a pan rather than the muffin tins. They're painstaking to make and a bit of pain to clean up. Possibly it wouldn't be so sticky if I had silicone muffin tins. Anyway, if you try this, drop me a line and let me know what you thought!
3/4 c | cooked rice |
1 tsp | cooking oil |
2/3 c | chopped cooked ham |
1/3 c | thinly sliced green onions |
8 | eggs |
½ tsp | salt |
plum sauce (see recipe below, or use prepared) |
- Preheat oven to 375 degrees F
- Lightly coat twelve 2½-inch muffin cups with nonstick cooking spray.
- Press about 1 tablespoon cooked rice into the bottom of each prepared muffin cup; set aside.
- In a medium nonstick skillet, heat oil over medium heat. Add ham and green onions; cook until green onions are tender.
- Spoon ham mixture evenly over rice in muffin cups.
- In a medium bowl with spout or a large measuring cup, combine eggs and salt; beat with a wire whisk or rotary beater.
- Divide egg mixture evenly among muffin cups.
- Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand for 2 minutes.
- Run a knife around edges of muffin cups to loosen; remove from cups.
- If desired, arrange on a lettuce-lined platter. Serve with plum sauce.