There really are 5 seasons in a year...Summer, Fall, Winter, Spring and Shower....as in baby and bridal. They always seem to happen this time of year and in multiples. Yesterday was shower #3 for the week, and after helping with two beautiful showers - I was feeling just a tad bit overwhelmed about the third shower -since I was hosting...it always comes down to what to serve...if the food is good then it doesn't really matter what else happens - am I right?!
I pulled out my recipe binder, decided on some things and then went to my little section in the back where I keep track of what I've served at past parties....probably the most anal thing I do...and you may laugh but have you ever been to someones house and been served the same thing over and over and over? I have...which is why I started my list...I didn't want to be known as the lady who can only make chicken enchiladas! 
I made a "run-thru-recipe" the day before...I put some thinly sliced ham in a muffin tin, some sauteed green onions and then cracked an egg on top of the onions, added salt, pepper and some grated gruyere cheese - popped them into the oven and what came out looked great, and tasted okay - I'm not an egg eater so I had to ask my son, the one with the Caveman palette, and he said they were good. He also thinks McDonald's McMuffins are gourmet food. But, fearing that he might have had a true taste-bud reaction, having them declared good was not good enough. So I made a few adjustments and came up with this version that I served - and I do think they are great - and the perfect brunch dish to serve to women with short memories...
Ham and Egg Cups - Pots and Pins
4 tablespoons butter
2 large leeks, washed and thinly sliced
2 tablespoons fresh thyme leaves
1 clove garlic, finely minced
2 lbs. thinly sliced deli ham
12 large eggs
1 cup cream
1 1/2 cups Gruyere cheese, separated
Cooking spray
salt and pepper to taste
Parsley to garnish, optional
Preheat oven to 350 degrees. In a large skillet, saute leeks, garlic and thyme in 4 tablespoons of butter, about 5 to 6 minutes until leeks are very soft.
Spray 24 muffin tins with cooking spray. Line each muffin tin with a slice of deli ham. Spoon about 1 teaspoon of leak mixture into the muffin tins on top of the ham, spreading evenly on bottom. In a large bowl, combine eggs with cream, whisk until blended, season with salt and pepper. Stir in one cup of cheese. Pour egg mixture into each muffin tin. Top each with a sprinkle of remaining cheese. Don't worry if the egg mixture runs behind the ham or if the ham doesn't fit the tin perfectly - the eggs bake around the ham and they will come out beautiful and round and muffin-shaped.
Bake in 350 degree oven for 20 minutes or until top of egg is firm to the touch and bounces back slightly. Remove and let cool for 5 minutes in tins before removing to plate or platter to serve. Makes 24.
