from Recipes for Victory
Almost like individual ham frittatas, these “cozies” are well suited to weekend breakfasts and brunches. Try them either warm or at room temperature with chutney. We halved the original quantities for the modern equivalent.
Original Recipe from The Women’s Patriotic League Cookery Book, Women’s Patriotic League of Brockville, Ontario, 1918:
Add two cupfuls of minced ham to four cupfuls of breadcrumbs, season with pepper and a suspicion of mustard and moisten slightly with stock or cream. Pack in muffin tins and pour a beaten egg over each. Sprinkle with crumbs, dot with butter and bake about 20 minutes. These are good cold for a picnic.
Modern Equivalent
Makes about 12 “cozies”
Ingredients
1 cup (250 mL) minced cooked ham (5½ oz/160 g)
2 cups (500 mL) fresh breadcrumbs, divided
½ tsp (2 mL) dry mustard powder
¼ tsp (1 mL) pepper
¼ cup (60 mL) whipping cream or broth
8 eggs 2 tbsp (30 mL) cold butter, diced
Directions
Line 12 muffin cups with large parchment-paper liners (see third tip); set aside. Place an oven rack in the centre of the oven; heat to 350°F (180°C).
In a large bowl, toss together the ham, 1¾ cups (425 mL) of the breadcrumbs, the mustard and pepper. Drizzle the cream over top and toss with a fork to moisten the crumbs evenly.
Scoop about ¼ cup (60 mL) of the mixture into each paper liner; press down lightly. Whisk the eggs until foamy; pour a scant ¼ cup (60 mL) over the mixture in each liner. Tap the pans lightly on the counter. Let rest for 10 minutes. Tap again. Sprinkle the remaining breadcrumbs over the egg and top with butter.
Bake until puffed and golden, about 20 to 25 minutes. (Make-ahead: Let cool in pan on rack. Remove from pan and refrigerate in covered container for up to 1 day.)
Tips
This recipe is ideal for using up leftover ham, especially the bits and pieces that are too small for sandwiches. Trim the ham, chop coarsely and whirl in a food processor (or chop in a meat grinder) until it is in fine pieces.
Choose home-style bread for this recipe, ideally a day or two old, as the crumbs will be firm but still moist and airy. Avoid ready-made dry breadcrumbs.
Here’s how to make your own parchment-paper liners: Cut parchment paper into 4-inch (10 cm) squares. Crumple each square to soften the paper. Spread out and press into muffin cups. (Or use store bought cupcake liners.)
Nada’s Tips & Tricks: The perfect addition to a brunch table or when feeding a lot of people for breakfast. Also makes a nice side dish for a ham or pork dinner or with a salad lunch.
Recipe and photograph reprinted with permission from Recipes for Victory by Elizabeth Baird and Bridget Wranich, published by Whitecap Books, © 2018. Photography by Christophe Jivraj. Design by Andrew Bagatella. https://www.whitecap.ca/Detail/1770503234
