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.



by 2  people


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Servings: 6
Prep Time: 20 mins
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Ingredients
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    Nonstick cooking spray
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    3/4  cup 
    cooked rice
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    1   teaspoon 
    cooking oil
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    2/3  cup 
    chopped cooked ham
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    1/3  cup 
    thinly sliced green onions
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    8   
    eggs
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    1/2  teaspoon 
    salt
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    Lettuce leaves (optional)
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    1   recipe 
    Sweet-and-Sour Plum Sauce (see recipe below)
Sweet-and-Sour Plum Sauce
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    1/4  cup 
    plum jam or preserves
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    1/4  cup 
    chicken broth
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    2   tablespoons 
    red wine vinegar
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    2   teaspoons 
    soy sauce
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    1   teaspoon 
    cornstarch


Directions
1.
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.
2.
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.
3.
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
1.
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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