Baked Eggs with Ham and Gruyère

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 Cook Time: 7 mins Yield: 2 baked eggs Serving Size: 1 baked egg

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 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.)

2Add 1 tablespoon unsalted butter, 1⁄2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.

3Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyère and black pepper to taste.

4Place crocks on a sturdy baking sheet. Bake for 5 minutes, or until eggs are mostly set.

5Turn 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.

6Remove crocks from the oven and let sit for 5 minutes before serving.

Nutrition per Serving

Fat 76% Protein 21% Net Carb 3% Ratio 1.4:1 Calories 393

Fat 33g

Protein 21g

Total Carbohydrate 3g

If you can’t find Gruyère, use Baby Swiss or another mild cheese that won’t overpower the subtle flavors of this dish.

Dietary Fiber 0g

Net Carbohydrate 3g