40 Breakfasts
Creamy oven-baked eggs are smothered in bubbling golden Gruyère and sprinkled with fresh thyme.
Baked Eggs with Ham and Gruyère Prep Time: 10 mins
Ingredients 2 oz. (55g) uncured ham, thinly sliced (about 2 slices) 2 TB. unsalted butter, cut into small pieces 1 tsp. fresh thyme 2 TB. heavy cream 2 large eggs 2 oz. (55g) Gruyère, grated Freshly ground black pepper
Cook Time: 7 mins
Yield: 2 baked eggs
1
Preheat the oven to 450°F (230°C). Place uncured ham in the bottom of 2 small ovenproof crocks or ceramic bakers. (Alternately, you can use 2 4-inch (10cm) cast iron skillets.)
2
Add 1 tablespoon unsalted butter, 1⁄2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.
3
Serving Size: 1 baked egg
If you can’t find Gruyère, use Baby Swiss or another mild cheese that won’t overpower the subtle flavors of this dish.
Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyère and black pepper to taste.
4 5
Place crocks on a sturdy baking sheet. Bake for 5 minutes, or until eggs are mostly set.
6
Remove crocks from the oven and let sit for 5 minutes before serving.
Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes, or until cheese is bubbly and golden brown.
Nutrition per Serving 76% Protein 21% Fat
3% 1.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
393
33g
21g
3g
0g
3g
