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Baked Eggs with Ham and Chives

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“These are great to serve guests. They are beautiful, contained and easy to clean up after! You can improvise with the ingredients to please everyone!”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 large eggs
  • 2 tablespoons cream (heavy, light, or half and half)
  • 4 tablespoons chopped ham
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons finely grated parmesan cheese

Directions

  1. Preheat the oven to 300 degrees F.
  2. Butter ramekin or custard cup.
  3. Break egg in the ramekin add a tablespoon of cream.
  4. Then add any other seasonings you desire (I listed a couple above but you could add: a bit of butter, some crumbled bacon, some grated cheese).
  5. Improvise.
  6. If you have fresh herbs, a sprinkle of parsley, chervil, or tarragon are all tasty.
  7. Then put the ramekins in a water bath.
  8. A water bath is simply a flat pan with some water in it.
  9. The water cushions the heat as it reaches the ramekin.
  10. Place the pan with ramekins in the oven.
  11. Cook for 12 or so minutes, then check the eggs.
  12. You want the whites to completely set, and the yolks to thicken but still be soft.
  13. If not done, check at three or four minute intervals.
  14. The eggs should definitely be done in 20 minutes.
  15. Serve in ramekins.

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