Ham and Leek Egg Cups

I saw this recipe on the Rachel Ray show and thought what a lovely thing to have for a holiday brunch. It's relatively lowfat and very high protien. I think I could re-invent this so many ways ... maybe with spinach, carrots and onions with skim mozzerella or ricotta .... mushrooms and carmelized onions with gruyere... asparagus with ... mmmmmmm, the possibilities seem endless.

Ham and Leek Egg Cups

Ingredients

•  1 tsp butter
• 2 leeks, green and white parts cleaned and thinly sliced
• 2 cloves garlic, finely chopped or grated
• 2 sprigs thyme, leaves removed
• 2 tablespoons flour
• 1 1/2 cups chicken stock
• Salt and freshly ground black pepper
• Nonstick cooking spray
• 6 thin slices deli ham or prosciutto
• 1 cup Gruyere cheese, shredded
• 6 eggs

Spray saute pan with nonstick cooking spray and add 1 tsp of butter.

Saute leeks until soft.

Add salt, pepper, garlic and thyme to leeks.

Add flour to leek mixture and cook throughly.

Add chicken stock to leek mixture, stiring until thickened.

Reduce leek mixture until creamy.

Spray a muffin tin with nonstick cooking spray.

Line each muffin cup with a slice of ham or prosciutto.

Top ham or prosciutto with 1/6th of the cheese.

Top cheese with 1/6th of the leeks.

Top cheese with one egg.

Bake at 375 for 20 mins or until egg is done to your liking.

Garnish with fresh thyme.

Serve hot with fresh fruit.

MMMMMMM. Enjoy!