Baked Eggs with Ham, Brie and Chives

Ah, the luxury of a weekend breakfast….No rushing out the door grabbing a yogurt or granola bar and gulping coffee on the run!

Seriously, that is not my weekday morning routine but I know it’s one that so many others do because of crazy, tight schedules.  I’m a morning person so I wake with eagerness to starting a fresh new day, purposely waking early enough to get in my yoga, shower, dress and have no less than 20 minutes remaining to sit down to breakfast, my favorite book to read and leisurely sip my espresso.  True this only happens because my breakfast tray is prepared the night before and baked eggs are not on my weekday menu!

Saturday also tends to have a long  list of chores and errands but come Sunday when there’s no rush to be anywhere, treating myself alone or with guests is pure pleasure.  I still desire simplicity, no need to ruin my relaxing morning with pots and pans banging around my kitchen and last-minute sauces to prepare.  The luxury and pampering of a weekend breakfast means creating an unfussy yet enticing meal.

Whether I’m preparing for one or more, baking eggs individually in ramekins allows for lots of creativity and a specially prepared serving.  A few of my favorite combos are black forest ham, brie and chives or Canadian bacon, goat cheese, artichokes and sage.  Another is precooked sausage or prosciutto, fontina, and basil.  For meatless I like spinach, diced seedless tomatoes and feta.  The base is just two eggs, a half teaspoon of butter per ramekin and a splash of cream or milk!

Baked Eggs with Ham, Brie and Chives

Serving for 4:

8 large eggs

2 teaspoons butter

4 teaspoons cream or milk

1/2 cup black forest ham, diced (about 2-3 slices)

1/2 lb of brie, diced into small pieces, rind removed

2 tablespoons chives, chopped

Kosher salt and freshly ground pepper

Preheat oven to 350 degrees.  Prepare a roasting pan that is large enough to hold the four 6oz ramekins.  Bring a pot with about 4 cups of water to a boil.   Butter each ramekin with 1/2 teaspoon of butter.  Break in two eggs and a teaspoon of cream into each ramekin.  Divide up the remaining ingredients into each ramekin.  Pour the boiling water halfway up around the ramekins to create a water bath.  Cover the pan with foil and bake for about 10-12 minutes.  The whites should be firm and the yolks soft.

Carefully remove the ramekins, plate and serve at once.  Note:  if you’re prepping ahead for guests, you can fill the ramekins several hours ahead of time and store in the fridge until it’s time to bake.

41 thoughts on “Baked Eggs with Ham, Brie and Chives

  1. Yummy! And it was nice of you to remind “us” that we could prepare everything beforehand. That’s one of the issues that always concern me: sometimes I can’t leave the kitchen while my guests have already arrived because the dish so requires, other times it takes me forever to prepare a dish.. And that’s not the point, is it? 🙂

    1. You’re right Alex, I don’t like to be stuck in the kitchen when my guests arrive, I want to have fun too! A little time in the kitchen is good, and to allow them to join in, but I certainly don’t want to be preparing it all at the last minute!!

  2. We both have eggs on our minds tonight! I just baked some crustless egg quiches and a whole wheat crust cheese quiche. I’m hoping to have sometime this weekend to post it, my almost 3 year old is under the weather and I’m having a hard time getting things done. Anyhow, this looks perfect for breakfast or lunch, mmm and love the addition of black forest ham!

  3. I’m a morning person too. It just seems better to start the day leisurely and not with great haste. I’d prefer to be up early to avoid rushing about which is so unpleasant. What great looking eggs. Such a perfect looking weekend brunch xx

  4. Yup, that first sentence pretty much sums up my weekday breakfast routine! I don’t mind so much though, as breakfast is my least favorite meal. But Í might have to change my mind on that after seeing these breakfast ramekins…sounds amazing! I was already sold, but then you went and added brie. YUM!

  5. I love shirred eggs! – Usual breakfast on Christmas morning because the can be prepared ahead of time. Maybe I should have them more often!

  6. Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

  7. Honestly, Linda, this might be my very favorite post EVER! I really love this idea and the photos make me want to reach in a take a big bite. Brie and ham and eggs? So dreamy and I love how easy you made it look. I hope all is going well for you sweetie. Take care.

  8. oh i love dishes I can make ahead of time. Makes for a much more relaxing and enjoyable time with your guests or even family for that matter. Love baking eggs individually. It makes a wonderful presentation and I must remember to include the brie and chives in my next time! That flavor combo is genius!

  9. Linda I love the simplicity of this dish! And I love how gourmet it both sounds and looks. The brie would right up my alley. Mike would prefer one of your other options though. Try as I might, I just can’t get him to enjoy brie with me. 🙂 I bet Miss A would though! And I love how utterly relaxing your mornings sound. Mine are a tad bit more rushed and crazed. That said, I always have my bowl of cheerios – even if it makes me late!

  10. Those look fantastic Lisa – that bacon looks soooo good too! Really thick and crispy. They bacon we get tends to be much thinner. I think I’ll have a shot at these on the weekend. I’ll need to pick up the ingredients just before though – our refrigerator is broken right now 🙁

  11. Thee sound delicious, Lynda, and adding that bacon to the plate really got my attention. As your recipe shows, these aren’t at all hard or complicated to prepare. Although I’m not much of a morning or breakfast person, these could make me change my ways. OK. That’ a lie. At this stage, nothing is going to make me change my ways. These would make a nice lunch, though. That’s certainly more realistic. 🙂

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