Recipe by Chef Heidi Fink
Brunchy Baked Eggs
- Prep time 10 mins
- Cook time 20 mins
- Ready in 30 mins
- Yield 6 baked eggs
This delicious recipe works well as a delicious high-protein snack or as a festive breakfast item.
Ingredients
Directions
- Preheat oven to 325 F. Grease 6 ovenproof ramekins or a 6 cup metal muffin tin.
- Add slices of ham to cover the bottom and up the sides of the muffin tins. OR use spinach leaves instead, if you don’t eat ham.
- Crack one egg into each of the prepared ramekins or tins.
- Sprinkle the tops of the eggs with salt, pepper, and herbs.
- Top each egg with 2 tsp cream or creme fraiche. Sprinkle with cheese.
- Place pan or ramekins in the oven (if using individual ramekins, place them on a baking sheet) and bake for 13 to 15 minutes for soft-cooked yolks, or 18 to 22 minutes for firm yolks.
- Remove muffin pan or tray of ramekins to a cooling rack and let sit for a minimum of 2 minutes, and up to 10 minutes, before serving.
- Run knife around edges to loosen ham. Serve immediately, with a nice brunchy spread: toast, jam, fruit, pancakes, yogurt, the works.
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