Baked Eggs with Ham and Gruyère

Baked Eggs with Ham and Gruyère

•        Prep Time: 10 mins
•        Cook Time: 7 mins
•        Yield: 2 baked eggs
•        Serving Size: 1 baked egg

Ingredients

•        2 oz. (55g) uncured ham, thinly sliced (about 2 slices)
•        2 TB. unsalted butter, cut into small pieces
•        1 tsp. fresh thyme
•        2 TB. heavy cream
•        2 large eggs
•        2 oz. (55g) Gruyère, grated
•        Freshly ground black pepper

Directions

1. Preheat the oven to 450°F (230°C). Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers. (Alternately, you can use 2 4-inch (10cm) cast iron skillets.)

2. Add 1 tablespoon unsalted butter, ½ teaspoon thyme, and 1 tablespoon heavy cream to each crock.

3. Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyère and black pepper to taste.

4. Place crocks on a sturdy baking sheet. Bake for 5 minutes, or until eggs are mostly set.

5. Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes, or until cheese is bubbly and golden brown.

6. Remove crocks from the oven and let sit for 5 minutes before serving.

Tip: If you can’t find Gruyère, use Baby Swiss or another mild cheese that won’t overpower the subtle flavors of this dish.

Nutrition per Serving:

•        Calories 393
•        Fat 33g
•        Protein 21g
•        Total Carbohydrate 3g
•        Dietary Fiber 0g
•        Net Carbohydrate 3g

Macronutrient ratio:

•        Fat 76%
•        Protein 21%
•        Net Carb 3%
•        Ratio 1.4:1