One of the egg dishes I like to serve has become a guest favorite at our inn. I serve this dish with Potatoes Gratin and Herbed Tomatoes. Both of these recipes have appeared in earlier blogs. I prepare this dish, and many others, in ramekins for individual servings.
Eggs in a Ham Basket
Preheat oven at 325 degrees.
You will need:
4 very thin (but not shaved) slices of Black Forest Ham,
¾ cup half & half or cream,
¼ teaspoon lemon pepper,
¼ teaspoon onion powder,
¼ teaspoon garlic powder,
6 – 8 ounces shredded sharp cheddar cheese.
Preheat oven. Spray ramekin with Pam. Place ham slice in each cup to form basket. Place a bit of the cheddar cheese in the bottom of the ham basket. Using a wire whisk (or a mixer or stick blender if you prefer) beat eggs, half & half, and seasonings in a bowl. Pour egg mixture into ramekins – about ¾ full. Sprinkle heaping tablespoon of cheese on top of each basket. Bake 30 minutes or until toothpick comes out dry. When done, remove the ramekins from the oven and let them sit for about 5 to 10 minutes. To remove the ham cup from the ramekin, I fold a clean paper towel in quarters, place it on top of the ramekin, place my hand on top, and flip the ramekin over. The ham cup should easily slide into the paper towel in your hand. Then you just place it on your serving plate right side up.
Try adding herbs such as fresh dill with this recipe…..it’s delicious.
Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, Massachusetts