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Baked Ham and Eggs

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"When you are making eggs for several people and don't want to be a short-order cook, just multiply this recipe to serve your crowd."

List of Ingredients

â—¦ 2 tablespoons diced cooked ham
â—¦ 2 large eggs
â—¦ Salt and pepper
â—¦ 2 teaspoons sour cream
â—¦ 2 teaspoons dry bread crumbs
â—¦ 1 teaspoon butter, melted


Recipe

Preheat the oven to 350° F.

Grease two custard cups or ramekins with butter.
Divide the ham evenly between the cups. Break an egg into each and season with salt and pepper. Drop 1 teaspoon of sour cream onto each egg. Top each with 1 teaspoon of crumbs. Drizzle ½ teaspoon of melted butter on top.

Place the custard cups in a baking dish and fill the pan with enough hot water to come halfway up the sides of the cups.

Bake for 13 to 14 minutes, until the yolks are set and the whites are just barely firm. Check for doneness by inserting the tip of a knife into the whites; it should come out with a little white sticking to it. (Unless you are serving immediately, it is better to undercook these eggs because they will continue baking in the cups.)

If desired, preheat the broiler and then slip the custard cups under the broiler for 1 to 2 minutes or until the tops are lightly browned. Serve hot.


Serves 2