Baked Eggs
Baked eggs are served over deli ham, pan-fried potatoes, and onions, making for a hearty, individual-sized breakfast. Also known as shirred eggs, they are baked to your preferred doneness in ramekins. Serve with buttermilk biscuits for a delicious meal. Perfect for holiday brunches!
Ingredients
- 1 Tbsp Butter
- 1 Large russet potato, diced into ½-inch cubes (approximately 2 cups)
- 4 Slices thick-cut deli ham, diced into ½-inch cubes (approximately 2 cups)
- 1 Stem scallion, thinly sliced
- 2 Tbsp Heavy cream, divided
- 8 Large eggs, room temperature
- ½ Tsp Kosher salt
- ¼ Tsp Pepper
Instructions
- Preheat the oven to 400°F and set the oven rack in the middle. Apply nonstick cooking spray to four tiny ramekins and place them aside.
- Melt the butter in a large skillet over medium heat.
- After the butter has melted, add the diced potatoes and simmer for 8 to 10 minutes, stirring periodically, until golden brown.
- Place ½ cup of the cooked potatoes, ½ cup of the diced ham, and a quarter of the sliced scallion in each of the ramekins that have been prepared.
- Add one or two teaspoons of heavy cream on top of each.
- Add salt and pepper to each ramekin after cracking two eggs into it.
- Bake for 15 to 18 minutes, or until the yolks are done to your liking and the whites are set.
- Warm up and serve.
