Baked Eggs with Ham and Chives

Recipe by TishT
READY IN: 20mins


  • 2
    large eggs
  • 2
    tablespoons cream (heavy, light, or half and half)
  • 4
    tablespoons chopped ham
  • 1
    tablespoon fresh chives, chopped
  • 2
    tablespoons finely grated parmesan cheese


  • Preheat the oven to 300 degrees F.
  • Butter ramekin or custard cup.
  • Break egg in the ramekin add a tablespoon of cream.
  • Then add any other seasonings you desire (I listed a couple above but you could add: a bit of butter, some crumbled bacon, some grated cheese).
  • Improvise.
  • If you have fresh herbs, a sprinkle of parsley, chervil, or tarragon are all tasty.
  • Then put the ramekins in a water bath.
  • A water bath is simply a flat pan with some water in it.
  • The water cushions the heat as it reaches the ramekin.
  • Place the pan with ramekins in the oven.
  • Cook for 12 or so minutes, then check the eggs.
  • You want the whites to completely set, and the yolks to thicken but still be soft.
  • If not done, check at three or four minute intervals.
  • The eggs should definitely be done in 20 minutes.
  • Serve in ramekins.