Baked Herbed Eggs With Ham

I’m not a fan of breakfast. At least whole, healthy breakfast foods. I would much prefer a cold slice of pizza over eggs any day. And If I’m going to eat eggs, bring on the cheese, toast, ketchup, ANYTHING to hide the taste and the texture. Many of these additions are terrible for you and trying to find some whole food breakfast foods I enjoy has been a challenge. Along came pinterest and a post that I can’t find which inspired this, but I had to try it — with a twist.

Also, fresh herbs are almost always better. In this case, despite my herb window garden, I only had fresh chives for this recipe, the rest I used are of the dried variety.

Baked Herbed Eggs With Ham

  • 8 eggs
  • 1/4 cup heavy cream (divided for each ramekin)
  • 1 tablespoon butter (4) 1/4 tablespoons slices (a slice per ramekin)
  • 1 tablespoon chopped garlic
  • 1 tablespoon parsley
  • 1/2 tablespoon thyme
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon chives
  • 2 tablespoons grated Parmesan cheese
  • A few ounces of diced ham (leftover carved ham is ideal!)

Mix all herbs, garlic and the Parmesan cheese in a small bowl and set aside.

In four ramekins, add a portion of cream, butter and  ham (whatever amount gets you jazzed, but leave room for two eggs).
Place ramekins on a cookie sheet. Set aside. Preheat broiler to high and move the oven rack about 6″ away from the heating element.


In four separate bowls, carefully crack open two eggs to keep yolks intact (I guess you could also scramble them if you like). Set aside.

Place the ramekins under the preheated broiler for 5 minutes until hot and bubbly.

Carefully pour each of the egg bowls into a ramekin and evenly sprinkle with your herb mixture.

Place back under the broiler for 2-5 minutes, being careful to watch for over-browning. Remove from oven and let sit for 3-5 minutes. The eggs will firm up a bit more and will be ready to eat! I garnished with some diced tomato and fresh basil.

ENJOY!
The possibilities of these little baked nests of love are endless.
I’m thinking some artichoke hearts will be involved in the next batch. 🙂

–Lauren

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