Recipe by Chef Ernie
"This is a very simple recipe that came out of the hard times of the Great Depression. It uses few ingredients and inexpensive ingredients (leftovers work well). My family of six loves this meal. It is a great way to use up leftover mashed potatoes and ham from a Sunday dinner. Add some Hollandaise sauce and it's almost eggs Benedict. Add and adapt the recipe to use up odds and ends in the fridge. Great meal for a Monday! Leftover chives or shredded cheese...add them to the potatoes. The recipe begs you to be creative and use up what you have. Garnish with parsley, grated cheese, or chopped scallions."
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mashed potatoes, or as needed
butter, cut into small pieces
chopped fresh parsley, or as desired
prepared Hollandaise sauce, or as desired
I baked these in small individual casserole dishes which worked great. Packed in the potatoes, used a custard cup to make the “well,” pressed in the ham, added the egg, and that was it. I served with Quick and Easy Hollandaise Sauce in the Microwave on this site. Just really tasty, really easy, and a fun new way to serve potatoes-ham-eggs. Excellent brunch item, too!
These are really good! I made individual cups. Very quick and easy for a weeknight supper.
Loved these! I had some leftover tarragon mashed potatoes that I needed to put to use, and some deli ham as well. Did an ingredients search and this recipe popped up (love that feature). We love eggs benedict, so I knew we would like this. Thanks Chef Ernie!
* Percent Daily Values are based on a 2,000 calorie diet.
Ham Cups and Eggs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 177
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