Sometimes if you have a bunch of people coming over, you want to serve eggs but not be chained to a stove making them. Especially over the holidays if you have a crowd at your house, it’s helpful to have a way to bake a whole bunch of eggs at once, and that is where this recipe comes in. Tucked in with ham, kept moist and flavourful with a little cream and cheese, these eggs are a great crowd pleaser. Serve them at home for a lazy Saturday or a light dinner, or whip up a whole bunch for a Christmas morning breakfast. Soft buns, fruit salad, and hashbrowns alongside round out the meal. I’ve been known to serve these with a tossed green salad, even. Whenever you eat them, breakfast is good any time of day, isn’t it?
- 6 eggs
- 2 ½ Tbsp 33% whipping cream
- 6 slices of deli ham
- fresh dill, chopped finely (optional)
- freshly grated Parmesan cheese
- salt and fresh cracked pepper
- Pre-heat oven to 400°F.
- Grease either 6 cups in a muffin tin or six 8 oz ramekins. Line them with the deli ham. Crack an egg into each. Drizzle each egg with 1 tsp of cream.
- Sprinkle each with a bit of salt, fresh cracked pepper, and a little freshly grated Parmesan.
- If using ramekins, set them on a rimmed baking sheet and place in the oven. Bake the eggs about 5-7 minutes, until bubbly and the white is firm. You can bake a little longer if you need to but be careful not to overbake. To cook just the tops turn the broiler on and, watching very carefully, cook them a bit until just set. Remove just before you think they are done, as the yolks will continue to set once you take them from the oven.
- Allow the egg cups to cool somewhat before slipping them out of the ramekins or muffin cups and onto a plate to serve.
Tucked in with ham, kept moist and flavourful with a little cream and cheese, these eggs are a great crowd pleaser. Serve them at home for a lazy Saturday or a light dinner, or whip up a whole bunch for a Christmas morning breakfast.
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