Monday, April 30, 2012

Egg, Ham & Cheese Brunch Nests

Preparation Time: 20 mins
Cooking Time: 20 mins
Servings: 12

Ingredients:
Brunch Nests
12slices white or wheat sandwich bread, crusts removed
3tablespoons unsalted butter, melted
6tablespoons diced ham
12tablespoons shredded cheddar cheese
12large eggs
Chipotle Cream Sauce
1can (7.6 fluid ounces) NESTLÉ® Media Crema
4tablespoons chipotle chiles in adobo sauce from a can
1/2teaspoon MAGG® Granulated Chicken Flavor Bouillon

Cilantro-Avocado Cream Sauce
1can (7.6 fluid ounces) NESTLÉ® Media Crema
1medium avocado, peeled, pitted and sliced in big pieces
1/2bunch cilantro
1/2teaspoon MAGGI® Granulated Chicken Flavor Bouillon

Instructions:

For Brunch Nests
PREHEAT oven to 375° F. Lightly butter 12 standard-size muffin cups.
FLATTEN each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.
ADD 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.
BAKE for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Cream Sauce or Cilantro-Avocado Cream Sauce.
For Chipotle Cream Sauce

PLACE media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Cream Sauce in a tightly sealed container.
For Cilantro-Avocado Cream Sauce

PLACE media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Cream Sauce in a tightly sealed container.

***Disclosure-No compensation was received.  Informational post only.