Egg Cakes with Sweet-and-Sour Plum Sauce

Make these brunch-size egg cakes Mexican-style by omitting the Plum Sauce and topping with cheese, salsa, and sour cream.

Egg Cakes with Sweet-and-Sour Plum Sauce
20 mins
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  • Nonstick cooking spray
  • 3/4 cup cooked rice
  • 1 teaspoon cooking oil
  • 2/3 cup chopped cooked ham
  • 1/3 cup thinly sliced green onions
  • 8 eggs
  • 1/2 teaspoon salt
  • Lettuce leaves (optional)
  • 1 recipe Sweet-and-Sour Plum Sauce (see recipe below)
Sweet-and-Sour Plum Sauce
  • 1/4 cup plum jam or preserves
  • 1/4 cup chicken broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch

Preheat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. Press about 1 tablespoon cooked rice into the bottom of each prepared muffin cup; set aside.
In a medium nonstick skillet, heat oil over medium heat. Add ham and green onions; cook until green onions are tender. Spoon ham mixture evenly over rice in muffin cups. In a medium bowl, combine eggs and salt; beat with a wire whisk or rotary beater. Divide the egg mixture among muffin cups.
Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand for 2 minutes. Run a knife around edges of muffin cups to loosen; remove from cups. If desired, arrange on a lettuce-lined platter. Serve with Sweet-and-Sour Plum Sauce. Makes 6 servings.
Sweet-and-Sour Plum Sauce
In a small saucepan, combine jam or preserves, broth, vinegar, soy sauce, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

nutrition information

Per Serving: cal. (kcal) 202, Fat, total (g) 9, chol. (mg) 293, sat. fat (g) 3, carb. (g) 16, pro. (g) 12, sodium (mg) 637, Percent Daily Values are based on a 2,000 calorie diet
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