This is my adaptation of Paula Deen's Baked Ham
'N' Egg Cups for the DukanDiet. I use it on both PP and PPV days. You can make ahead, and reheat in the microwave to save time, if you have an oven slow to warm up like I do. Not sure how long they would last in the fridge; I make mine 4 at a time, so that I have only 1 day in hand.
- 2 slices Low Fat, Low Sugar Ham
- Either 2 large or 2 servings of Egg SubstituteEgg Portions
- to tasteSalt and Black Pepper
- 1 tsp Chopped Scallions
- to tasteHot Sauce
||Preheat the oven to 375° F. |
||Spray 2 cups of a muffin tin. |
Tuck a ham slice into each of the 2 cups.
Pour in one egg serving (or crack an egg) into the ham cup.
||Season with salt and peper |
||Bake in the over for 15 - 20 minutes, shorter if you like your yolks runny, longer if your oven is temperamental. |
||Sprinkle with the chopped scallions. |
Add dash of hot sauce to one of the egg cups, so that you have the sense of eating two different things. Makes you feel fuller! :)
I prepared this on a PPV day with a handful of grape tomatoes in the Dukan Vinaigrette. It was just the refreshing touch that put the dish into a top fav for me. Even if it is annoying waiting for our current oven to warm up when you're anxious for a little something in your tummy first thing in the morning!
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