While trying to come up with a good inspiration for a cupcake to make, I came across a few recipes that used sliced meat instead of paper for the cup. So this was born. Taking the well known quality of NM style Green Chile and putting it in an edible cup, stopped with some bacon and eggs. I made 24 of these things and they disappeared so fast, I almost didn’t get a picture of them.
I’m working on more varieties of this so keep your eyes open. They’ll be coming soon.
Serves 24
Ingredients
- 24 slices Thin Sliced Breakfast Ham
- 12 slices good quality Bacon
- 24 Eggs
- 1 Tbsp Olive Oil
- 1 Medium White Onion finely chopped
- 2 cups Chicken or Pork Stock
- 8 NM Big Jim or Anaheim Chile Peppers, roasted and cleaned
- 4 Garlic Cloves, roasted and minced
- 1/2 tsp Oregano
- 1/2 tsp Cumin
- 1 tsp Ground Pepper
- 1/2 tsp Salt
- 4 Tbsp Flour (or Whole Wheat Flour)
Preparation
First off your going to need 2 cupcake trays that have 12 tins for cupcakes. You don’t need it right now, but make sure you’ve got them.
First we have to make our NM Green Chile. Follow this recipe or in a pinch, you can substitute a jar of either El Pinto Roasted Green Chile Sauce or Colorado Green Chile Sauce in place of the peppers, garlic and spices. Just follow the recipe as noted below.
On either a grill or in your oven at 400 degrees, roast your Chile and Garlic until the skin is blackened. This should take about 20 minutes, turning them over once while cooking. Remove and allow to cool until you can easily handle them. Remove the skin from the Chile and chop into small pieces, less then 1/2 inch. Fine chop or mince the Garlic. Transfer to a medium sauce pan and heat to medium-high heat. Add in the Oregano, Cumin, Pepper and Salt and stir until for about 3 minutes, then reduce heat to medium.
If your taking the short cut, simply put the jar of sauce into the medium sauce pan and bring to a boil. Stirring occasionally, when boiling reduce to medium heat.
If you’ve taken the short cut, from here on the where you start.
In a large sauce pan, over medium-high heat, add the oil and when hot enough, add the chopped Onions and saute until tender and starting to turn translucent (about 3 minutes). Add in the sauce you have in the medium sauce pan and continue to stir until everything comes to a boil again. Slowly add in the flour to thicken up the mixture. Then add in the Stock and simmer on medium heat until it thickens up. Add more flour if you need too. This should be the consistency of a good thick gravy.
This should make about 3 cups of Green Chile Sauce. I highly recommend letting this cool and refrigerating, covered for at least 12 hours until final assembly. It brings the heat up a little while bringing out the flavors as well.
Prepare the Bacon by either baking in the oven at 375 degrees for 15 minutes per side or in a skillet until done. The remove and drain on some paper towel. After it’s drained, chopping each slice into 4 pieces. Store until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Spray the cupcake tray with a light coating of Olive Oil. In center of each cupcake hole, place one slice of Ham and push down on the center. The Ham should go into the hole and form a cup. Pinch one side of the slice to get the cup started. Then scoop about a 1 inch ball of the Green Chile Sauce and place in each of the Ham cups, pressing to make sure it goes to the bottom and fills the cup. Then put a couple of pieces of Bacon in each cup, on end so one end of the Bacon sticks up a bit. Crack open and place one whole egg into the top of each Ham cup. This should just fill the cups to the top. Put into the oven and bake for 20 – 40 minutes, checking to see that you don’t burn the egg. The time you take them out determines how done the eggs are. 30 minutes will usually yield an over medium yoke. Remove from the oven when the yolks are done to your liking and serve. I took these to the rink in the trays, double wrapped in foil to keep them warm.