This is one of my favorite weekend breakfasts! Every time I sink my spoon into this dish, I can’t believe how quick and easy it is to achieve such an elegant, rich flavor. The other thing I love about Baked Eggs is that there are so many opportunities to be creative and use what you have available. If you are counting your calories, sub the butter and cream for lower fat alternatives like Olivio and 2% milk. For the meat, cold cuts are great and often on hand, but left over Thanksgiving turkey or a slice of Christmas ham is such a treat. Spinach would also make a great vegetarian alternative. And I love to play around with different cheese combinations- some of my favorites include shredded mozzarella with basil chiffonade, farm house cheddar with minced chive or scallion, and gruyere with fresh Italian herbs. Whether it is a savory breakfast for one, or you are impressing company with your “easy-breezy” muscles- these eggs are bread-soppin’-good:)
INGREDIENTS makes 1 serving
1 Tbs Butter
2 Tbs Heavy Cream
1 Slice Black Forest Ham
3 Eggs, cracked in advance and set aside in small bowl
1 tsp herbs (rosemary, thyme, oregano), minced
2 Tbs Gruyere, shredded
1 Tbs parsley, minced
Preheat broiler. Place butter and heavy cream in the center of a gratin dish. If making more than one serving, line individual gratin dishes on a cookie sheet to make the transport in and out of the oven quick and easy.
Stage remaining ingredients; sliced ham, 3 eggs cracked in small bowl, minced herbs, grated cheese, salt and pepper. Again, when making multiple servings, place each set of 3 eggs in an individual bowl to make the transfer into gratin dishes quick and equal.
Place gratin dish under broiler for 1-2 minutes and keep a close eye so as not to burn the mixture.
When the butter has melted, pull the gratin dish out and quickly lay down the ham. Gently pour the eggs on top. Sprinkle with cheese, herbs and salt and pepper to taste. Place back under the broiler for about 5 minutes or until the whites are cooked through and the cheese has begun to lightly brown.
Pull out, garnish with parsley and serve with toast.
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