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Baked Mexican Brunch Cups with Pepita Sauce

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Submitted by: cherylptw373316

 

A new way to have your ham and eggs--this south of the border recipe is made with Serrano ham, poached eggs, cheese and a spicy pepita sauce.
 

Ingredients

  • Pepita Sauce:
  • 1 1/2 cups fresh raw pumpkin seeds, hulled
  • 3 whole black peppercorns
  • 1 1/2 cups chopped tomatillos
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1 Serrano chile, seeded and chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 3/4 cups ham broth or bouillon
  • 1 tablespoon vegetable oil
  • Tortilla Cups:
  • 6 low fat or fat free corn tortillas, 5-7 inch size
  • 1 tablespoon butter or margarine, melted
  • 6 pieces Serrano ham, thinly sliced
  • 6 large eggs
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Manchego cheese, crumbled

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Method

Heat a large heavy skillet over medium low heat, add pumpkin seeds and stir frequently until seeds puff, about 10 minutes but do not brown the seeds. Remove seeds from skillet and allow to cool. Reserving two tablespoons of the seeds for garnishing finely grind remaining seeds with the peppercorns; set aside. Puree the tomatillos, onions, garlic, chile, and 1/2 cup of the ham broth together in a food processor or blender until smooth, then pour mixture into the skillet and simmer until sauce is thickened and reduced to one cup. Heat the vegetable oil in a medium saucepan over medium heat and add the pumpkin seed mixture. Stir and cook the mixture about six minutes then whisk in the tomatillo sauce and remaining ham broth, continuing to stir for one minute. Reduce heat and simmer until sauce is thickened. Season to taste with salt (if needed) and pepper. Remove from heat and keep warm. Preheat oven to 350 F. degrees. Cut ham into strips and place onto a baking sheet. Bake in oven until crispy then remove and set aside. Spray a large six cup muffin tin with non stick cooking spray. Fit each cup with a tortilla and brush with butter. Bake cups for 15 minutes or until lightly browned. Remove from oven to cool, and then place the tortilla cups onto a serving platter. Meanwhile, bring to a simmer 1 ? inches of water and the vinegar in a large skillet. Break the eggs into a bowl and slip them into the water, one at a time, cooking for 4-5 minutes. Remove cooked eggs with a slotted spoon to paper towels to drain thoroughly. To assemble, spoon some of the sauce into the bottom of each tortilla cup, then add a poached egg. Top the egg with the crispy Serrano ham, followed by more sauce and the crumbled cheese. Garnish with the reserved pumpkin seeds. Makes 6 servings.

 

Notes:

 

Number of Servings: 6

 

Submitted by: cherylptw373316 ()

 

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