Ham and Egg Bakes Recipe


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Photography Credit:
Sheryl Julian

Drop an egg right into a skillet with butter and also you get, properly, a fried egg. But slip that very same egg right into a buttered ramekin and let it prepare dinner gently within the oven, and also you get one thing completely totally different: a tender, spoonable custard that’s a lot enjoyable to eat.

Add some ham, a spoonful of tomatoes, and a facet of toast, and this makes an ideal breakfast!

Baked Eggs and HamBaked eggs and ham shouldn’t be from Dr. Seuss, although they’re cute sufficient to have been!

Dip your spoon into the tender yolk of the egg and after a couple of bites, you’ll discover the ham within the backside of the dish. It provides a smoky word, underscored by fire-roasted canned tomatoes.

Before you bake the eggs, add a teaspoon of cream on high of every egg. This creates a creamy blanket to assist maintain the yolks runny. I’ve additionally generally added a really skinny slice of contemporary goat cheese or a lightweight sprinkle of grated cheese as an alternative of the cream.

Baked Eggs and HamSet the dishes in a roasting pan and pour boiling water into the pan so the ramekins are nestled in a sizzling tub. This water tub helps the eggs prepare dinner extra evenly and gently within the warmth of the oven. The eggs are finished after they’re set on high however nonetheless jiggle somewhat.

Eggs are the nice chameleons within the kitchen. They change with the tiniest flourish. Hey, you may even tint them inexperienced! Then they’ll be proper at dwelling with Dr. Seuss.

Ham and Egg Bakes Recipe

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This recipe might be simply scaled up or down relying on how many individuals you’re serving. You may even simply make one ramekin at a time.

If you do not have ramekins, widemouth half-pint canning jars can even work.

Ingredients

  • 2 tablespoons butter (28 g), at room temperature
  • 1 tablespoon canola oil
  • three/four cup (205 g) canned diced fire-roasted or plain tomatoes, with juices
  • 1 cup (150 g) chopped or shredded ham
  • 1/four teaspoon (1 1/four g) salt, and some extra pinches
  • 1/four teaspoon floor (1 1/four g) pepper, and some extra pinches
  • 6 massive eggs
  • 2 tablespoons (29 ml) heavy cream
  • 2 tablespoons chopped contemporary parsley
  • 6 slices white or whole-wheat bread

Special gear:

  • 6 ramekins or custard cups (every half of cup, 125 ml capability)
  • Roasting pan or different baking dish massive sufficient to carry all of the cups.

Method

1 Heat the oven to 350F. Butter the insides of every ramekin generously.

2 Warm the tomatoes and ham: In a skillet, warmth the oil and add the tomatoes, salt, and pepper. Cook, stirring, for 1 minute. Add the ham and prepare dinner, stirring, for 1 minute extra, till each the tomatoes and ham are warmed by.

Divide the nice and cozy ham combination among the many baking dishes.

Baked Eggs and Ham

three Prepare the eggs: Set the cups within the roasting pan and produce a kettle of water to a boil. Break one egg into every cup. Sprinkle a pinch every of salt and pepper over high. Divide the cream among the many eggs, including 1 teaspoon to every.

Baked Eggs and Ham

four Bake the eggs: Pour the boiling water into the roasting pan till the water comes midway up the edges of the dishes. Be cautious to not splash any water into the ramekins with the eggs. Carefully switch the pan to the oven.

Bake the eggs for 18 minutes or till the tops look set however nonetheless jiggle barely. The eggs will proceed cooking for a few minutes after they arrive out of the oven.

Baked Eggs and Ham

6 Toast the bread whereas the eggs bake.

7 Serve the eggs instantly: Lift every cup from the water and wipe the bottoms dry earlier than serving. Sprinkle with parsley and serve with toast.

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections gained Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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