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

Preheat the oven to 375. Spray the bottoms and sides of individual gratin dishes or ramekins. Lay a piece of ham in each dish. Sprinkle each with 1 teaspoon of herbs, and top with shredded cheese.

Whisk together the eggs, mustard, yogurt or milk, nutmeg, and salt and pepper. Evenly distribute the egg mixture to each dish, and top with additional cheese and herbs.

Place the dishes on a baking dish, and bake for 15-20 minutes, or until eggs are set and cooked through.