Baked Eggs

Baked (also known as shirred) eggs seem to have fallen out of fashion, leaving scrambled, poached and fried eggs to take their place at the breakfast table. Baking eggs in ham cups is not only cool (by virtue of having its own edible bowl), but it’s also more flavourful and dressed up enough for a weekend brunch. If your family has varying tastes, the individual cups allow for some customization; try adding sautéed mushrooms, roasted tomatoes, wilted spinach or a spoonful of pesto to the cups before you add the eggs and bake them.

INGREDIENTS:

6 thin slices of ham
6 large or extra-large eggs
1/4 cup (60 mL) grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper, to taste

DIRECTIONS:

1. Preheat the oven to 375°F.

2. Line each muffin cup with a slice of ham, letting it ruffle up the sides.

3. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.

4. Bake for 15 to 20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support.

Serves 3 to 6.

PER EGG CUP:

112 calories, 6.7 g fat (2.9 g saturated fat, 0.8 g polyunsaturated fat, 2.9 g monounsaturated fat), 9.7 g protein, 1 g carbohydrates, 223 mg cholesterol, 0.2 g fibre.

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