Wednesday, November 18, 2009

Herb-Baked Eggs

I have been looking for an excuse to make this dish ever since I saw it on Inn Cuisine. I love eggs for breakfast, but since Caroline is allergic, I always feel guilty to make them, especially if its just for me. Well, I finally had my chance this week. My sister and niece were visiting for a few days, so I made them for us on Monday.... and then again on Tuesday.

One of the great things about this recipe is that it can be easily adapted to many tastes and ingredients. Have leftover turkey from Thanksgiving? Just use that. Prefer sausage? no problem. Any combination of herbs and cheese would be wonderful. I actually used milk the first day, and yogurt the second, and either would be just fine.

These are just so cute, and would be perfect for a post-Thanksgiving breakfast. Or any-day-breakfast!

Herb-Baked Eggs with Ham and Cheddar

serves 4

adapted from
Inn Cuisine, originally from Strawberry Creek Inn
  • 4 slices ham (each about 1/4-inch thick)
  • 6 large eggs
  • 3 teaspoons Dijon mustard
  • 1/2 cup plain yogurt or 1/4 cup milk
  • 1/4 teaspoon ground nutmeg
  • 1 & 1/2 cups shredded cheese, divided (I used extra sharp cheddar)
  • 4 teaspoons fresh herbs (any combination), divided (I used thyme and parsley)
  • salt and pepper to taste


Alaina said...

You take the most beautiful pictures of you food! I want to eat it off of my screen :)

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