Prep 10 mins
Cook 20 mins
This recipe was given to us by my mother-in-law. We love it! Everyone we serve it too raves about it.
- 12 slices ham
- 12 slices swiss cheese
- 12 eggs
- 1 cup heavy whipping cream
- 1⁄3 cup grated parmesan cheese
- Fold ham slices in half; set side by side in a 9x13 pan.
- Fold Swiss slices in half, layering on top of the ham to form a "nest".
- Break eggs over the Swiss.
- I usually break the yoke after it's in the pan so there's not a large clump of yoke.
- Pour cream over the eggs.
- Sprinkle with parmesan cheese.
- Bake uncovered for 20-25 minutes at 375°F or until eggs reach desired doneness.
- Let stand for 5 minutes.
- Is usually served with English muffins but we're watching our carbs!
For anyone searching for Eggs Benedict - this is not your recipe. A better name for this recipe might be 'Eggs Cordon Blue' (because of the ham and swiss cheese). Proper Eggs Benedict need an english muffin, the eggs MUST be poached and napped with an hollandaise sauce. I'm sure this is very tasty, but Eggs Benedict it absolutely is NOT.
I wanted something easy for Christmas morning that would serve all the family. This was very good. I will say however that it is hard to fold cheese into a nest, I think it would be easier with the ham, then breaking up the cheese for inside. I made it in a glass 9X12 cassorole dish and served it with english muffings. The kids added a bit of jelly and ate them like sandwiches. I had it the traditional way. I think I would have liked a bit of cream on top so next time I'll have some traditional Hollindase sauce with it. Thanks for the easy and very tasty recipe 4martinsx5! PS. My mom's maiden name is Martin and is X15 (grin).
This was just wonderful. I used canadian bacon and shredded swiss cheese and served it on a bagel and it turned out great. So simple and easy to put together. Thanks for a great recipe.