Ham and Egg Ramekins

December 16, 2008 | Filed Under Breakfast, Eggs, Fellow Bloggers, Ham 

 

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!

Paz

 

 

 

Ham and Egg Ramekins

From à la di stasio by Josée di Stasio.

Serves 4.

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.

 

 

 

 

 

 

 

 

 

 

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Comments

18 Responses to “Ham and Egg Ramekins”

  1. I love Josée DiStasio’s recipes… Nice egg ramekins!

    Cheers,

    Rosa

  2. I made something similar but with filo pastry. this is comfy food and using toast is perfect! lovely!

  3. That looks delicious, I’m going to have to try this, hopefully soon!

  4. Oooh, a full breakfast in a muffin tin! I love it :)

  5. ooh, yummy. I’ll have to substitute for the eggs (eggbeaters) b/c of cholesterol.

  6. Oh, I love it. So simple and tasty by the sounds/looks of it. I love egg. to the point that I have to refrain from eating too many.

  7. Very nice, Paz! Looks yummy!

  8. Gosh, those are adorable. I’d have to make them without the ham, but cheese would be great.

  9. That’s nice and easy!

  10. Thank you very much for being so supportive.

    Happy Holidays!

  11. paz, I love this too, thanks for posting this, it’s beautiful and I missed it over at Ivonne’s! Must try it!

  12. Paz!

    This looks so good! You are making my very empty stomach rumble!!

  13. Hi Rosa: Thanks!

    Hi Meeta: That filo pastry must have been really nice!

    Hi Kat: Yes, try it! ;-)

    Hi Jeanne: I love it too. ;-)

    Hi Mari: Glad you have a substitute to use.

    Hi Valentina: I love that it’s simple to make and very tasty.

    Hi Ivonne: Thanks for the inspiration. ;-)

    Hi Lydia: I like the idea of using the cheese.

    Hi Sra: Yes, nice and easy!

    Hi Cynthia: My pleasure. Congrats again on your book release. I wish you much success.

    Hi Ilva: Yes, it’s a must try. I think your family would like it.

    Hey there, Monster! I hope you’re able to try this very soon. It will certainly drive away the empty stomach rumble. ;-)

    Thanks for stopping by, everyone!
    Paz

  14. Those are adorable! What a neat way to serve breakfast to house guests over the holidays!

  15. […] PS – What did we miss? Have an inventive egg recipe that’s not on the list? Drop your link in the comments. If your photo makes us drool, we’ll add it to the list. […]

  16. Very nice! I added a little fresh parm on top of the ham…tasty!

  17. xXAliceXx UNITED STATES

    omg! lol looks so good i have to cook it NOW! haha is it wrong to cook at 2am?? ;)

  18. LOL! It’s never wrong to make these at 2a.m. I hope you enjoy it when you make it.

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