This was super quick and easy to throw together for breakfast. The hubby doesn’t like runny yolks, or any identifiable yolk for that matter, so we slightly whisked his eggs instead of leaving them whole, for a more scrambled effect. Both versions worked, but I loved the simplicity of just cracking the whole eggs into the ramekin. This would be really easy to make for a brunch, or breakfast gathering. You could even have your cheese and herb mixture whipped up ahead of time. Very simple, elegant and delicious.
A hybrid of Ina Garten’s herbed baked eggs and Gluten-Free Girl and the Chef‘s baked eggs recipe, which I found on the Use Real Butter blog, and then slightly altered to suit what I had in my refrigerator.
1/4 cup Parmesan cheese, grated
1/2 tsp fresh thyme, minced (or dried)
1 tbsp fresh parsley, minced
1/4 cup diced ham
salt & pepper to taste
Heat oven to 375°F. Butter two ramekins. Combine the cheese and herbs in a small bowl. Crack three eggs into a bowl or cup, taking care not to break the yolks. Pour the three eggs into each of the two ramekins. Sprinkle in the ham, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 15-20 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins. Serve and Enjoy!