This is a very pretty and unusual way to
serve ham and eggs. Kids love this one.
Ham and Eggs in a Cloud
1 lb sliced Canadian bacon or ham
6 slices white bread, toasted, buttered and halved
10 eggs
Salt
1/2 tsp dry mustard
Dash of pepper
Preheat oven to 400. Lightly grease a
14x9x2 inch baking dish. Arrange Canadian bacon,
overlapping against the side of the dish. Cover the bottom with toast, to keep the
bacon in
place. Separate the eggs, placing whites in a large bowl and keeping each yolk in
its half
shell (keep it in the carton). You will use 8 yolks save the others for another use.
With an electric mixer, beat the egg whites with 1/2 tsp salt and the mustard until stiff.
Turn
the egg whites into the baking dish, mounding high. Make 8 evenly spaced depressions
with a spoon (you are going to put the yolks in these later). Bake 1 or 2 minutes or
until
slightly set.
Place an egg yolk in each depression. Sprinkle each with a little salt and pepper.
Bake,
uncovered 8 to 10 minutes or until whites are slightly golden and yolks are set.
Serve
immediately.
Serves 8
