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Recipe for Elegant Little Ham & Egg Bakes

Every year there seems to be a new appliance, kitchen gadget, or other food-related item that becomes popular for gift giving. Everything from automatic bread machines, cupcake, cake pop, and donut makers, to slow cookers have been in the limelight at one time or another. Recently, several stores featured a set of little covered cocottes (a French word meaning casserole) that were endorsed by a famous chef, so, since they flew from the shelves, it can be assumed that someone out there received them as a Christmas gift. Elegant Little Ham & Egg Bakes can be made in these dishes, and if you weren’t one of the lucky recipients of fancy cocottes, individual casserole dishes or standard ramekins can be used with equally good results.
Although Brie cheese adds elegance and a distinctive flavor, if it isn’t a favorite, substitute any favorite cheese, such as Gruyere, Swiss, Parmesan (make sure the chunks are very small) or even cheddar. For convenience, the little casseroles can be partially made ahead: line the dishes with ham, top with the cooked vegetables, cover, and refrigerate. Cut the cheese into chunks and store in a plastic bag in the fridge. About 30 minutes before serving, cover with the egg and cream; top with cheese and bake.

These Elegant Little Ham & Egg Bakes are fancy enough for a special brunch, but quick and easy enough for a weekday breakfast. They are also a meal-in-one, needing only toast to dip into the luscious middle.

4 Servings

6 ounces thinly sliced ham, cut into 1/2" wide strips

1 tablespoon butter
1/2 medium onion, finely chopped
1/2 pound fresh mushrooms, sliced
1/2 red bell pepper, cut into thin strips
1/2 green bell pepper, cut into thin strips
1/4 teaspoon freshly ground black pepper, (more or less to taste)

4 eggs
1/2 cup heavy cream
1 cup Brie cheese, cut into small cubes (or gruyere, Parmesan, Swiss, etc.)
  1. Preheat oven to 375°.

  2. Butter 4 cocotte dishes or ramekins (each holding 1 1/2 - 2 cups), or spray with non-stick spray.

  3. Line the dishes with ham strips.

  4. Melt the butter in a non-stick skillet over medium-high heat.

  5. Add the onions and let cook for a minute or two.

  6. Add the mushrooms and cook until tender.

  7. Stir in the peppers, and let cook 1 minute.

  8. Divide the mixture evenly among the four dishes; break an egg into each dish.

  9. Spoon 2 tablespoons heavy cream over the eggs, avoiding the yolks (may reduce cream to 1 tablespoon for less creamy eggs); sprinkle the Brie chunks over the cream.

  10. Bake 20-25 minutes or until the yolks are set.

Amount Per Serving
Calories 468 Calories from Fat 338
Percent Total Calories From: Fat 72% Protein 23% Carb. 5%

Nutrient Amount per Serving
Total Fat 38 g
Saturated Fat 21 g
Cholesterol 336 mg
Sodium 911 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 27 g

Vitamin A 37% Vitamin C 58% Calcium 0% Iron 12%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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