When Ivonne of Cream Puffs in Venice recommended the cookbook, à la di stasio by Josée di Stasio, as a nice holiday gift, one of the recipes she tried from the book was Ham and Egg Ramekins. One look at what she’d made and I knew I had to try them, too! I love that it was a really easy meal to prepare, I love that the ingredients were simple (bread, egg, ham) and I love its unique presentation (the bread, itself, acts as the ramekin and holds the eggs and ham!) Love it!
Ham and Egg Ramekins
From à la di stasio by Josée di Stasio.
4 slices of whole wheat bread (trim off crusts)
1 tablespoon softened butter
4 slices Black Forest ham
4 large eggs
salt and pepper to taste
Preheat oven to 350 degrees F.
Using a rolling pin, think out your slices of bread as much as possible (don’t go too thin or they’ll rip).
Divide the butter equally among the four slices and spread it on side of each slice.
On the unbuttered side of bread, lay a slice of Black Forest ham.
Carefully transfer the bread and ham to a muffin tin, making sure that the buttered side of the bread is the side that goes into the muffin cup.
Once all your bread and ham slices are in, crack open an egg and carefully drop one egg into each ham and bread cup.
Bake for 20 minutes and check the bread cups. If the egg is cooked, then remove otherwise keep it in the oven for an additional 5 minutes.
Once out of the oven, let rest for a few minutes before carefully popping out the bread ramekins. Sprinkle with a bit of salt and pepper and serve immediately.