
Brunchy Baked EggsRecipe by Chef Heidi Fink 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 butter for greasing the tins 6 paper-thin slices of ham OR 12 leaves of spinach 6 large eggs salt and pepper to taste 15 ml (1 Tb) chopped chives 15 ml (1 Tb) minced parsley 60 ml (4 Tb) whipping cream OR half&half OR creme fraiche 6 Tb grated strong cheese 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.

Brunchy Baked EggsRecipe by Chef Heidi Fink

This delicious recipe works well as a delicious high-protein snack or as a festive breakfast item.

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.