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RECIPE: Egg and Ham Benedict

Egg and Ham Benedict
Serves 4
Can't get any easier...can't get any more delicious!
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  1. 8 thin slices of ham
  2. 8 large eggs
  3. 4 cups of fresh arugula
  4. 1 red bell pepper, thinly sliced
  5. Sea salt and freshly ground black pepper to taste
  1. Preheat oven to 350 F
  2. Make one cut into each slice of ham from the center to the side
  3. Use each slice of ham to line a muffin cup like a cupcake wrapper
  4. Break an egg into each cup
  5. Season to taste with sea salt and black pepper
  6. Place the egg and ham cups in the oven, and cook for 15 minutes
  7. While the eggs are cooking, on medium-high heat, cook the red pepper until soft and crunchy (about 3 minutes)
  8. In a small bowl, combine all the ingredients for the vinaigrette. Whisk well, and season with sea salt and black pepper to taste
  9. Once the eggs are cooked, divide the salad equally among the plates (about 1 cup per serving), then place two egg and ham cups on top of each plate
  10. Serve at last
  1. curling it in a circle around the edge of the cup
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