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cooking spray eggs unsalted butter onion ham kosher salt thyme flour cornmeal sugar baking powder baking soda ground black pepper milk sour cream shredded sharp Parmesan
Viewed: 11 - Published at: 3 years agoIngredients
- Cooking spray, for greasing
- 9 large eggs
- 8 tablespoons unsalted butter, 2 tablespoons soft and 6 tablespoons melted
- 1/2 small onion, finely chopped
- 1/4 pound ham, finely chopped (about 2/3 cup)
- Kosher salt
- 2 teaspoons fresh thyme leaves
- 2 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- Coarsely ground black pepper
- 1 1/2 cups milk
- 1/3 cup sour cream
- 1 1/2 cups shredded sharp Cheddar (about 3 ounces)
- 1/2 cup finely grated Parmesan
Method
- Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
- Cook the eggs: Put 6 cold eggs in a medium saucepan.
- Add enough water to cover by about 1 inch.
- Bring to a boil, cover, remove from the heat and let sit for 4 minutes.
- Transfer the eggs to a bowl of ice water.
- Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
- Gently peel the eggs under cold running water.
- (Older eggs are easier to peel.)
- Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat.
- Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes.
- Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes.
- Remove from the heat and stir in the thyme.
- Cool in the skillet.
- Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
- Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate small bowl.
- Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
- Divide half of the batter evenly among the prepared muffin cups.
- Stand one egg in each cup, nestling it slightly in the batter.
- Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
- Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter.
- Sprinkle with a little salt and pepper.
- Bake until the muffin tops are golden, 35 to 40 minutes.
- Let the muffins rest in the hot muffin tin for at least 10 minutes.
- Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.
