Shirred Eggs with Ham, Jarlsberg, and Tomatoes
This is a wonderful way to serve eggs and it’s perfect whether you’re cooking for two or twenty-two. Tucked underneath a melted layer of nutty Jarlsberg, wrapped in a savory slice of ham along with a sprinkling of sweet tomatoes, you’ll find your eggs gently baked and really quite spectacular!
Equipment
- 3-½" ramekins or large muffin tins
- Rimmed baking sheet
Ingredients
- 4 teaspoons Panko or seasoned breadcrumbs
- 2 thin slices of ham
- 2 extra-large eggs
- 2 tablespoons half and half
- Kosher salt and freshly cracked black pepper
- 2 to 3 small cherry tomatoes, diced
- 2 tablespoons grated Jarlsberg, or your favorite cheese
- 1 teaspoon butter
- Fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 325-degrees. Lightly spray the ramekins (or muffin tins) with a cooking spray.
- Sprinkle 1 teaspoon of the breadcrumbs into the bottom each ramekin. Tuck a slice of ham into the ramekins creating a “nest” for the eggs.
- Sprinkle 1 teaspoon of the remaining breadcrumbs over the top of the ham.
- Crack an egg in a small bowl and gently transfer it to the top of the ham. No worries if the egg white spills underneath the ham.
- Add 1 tablespoon of the half and half to each and sprinkle each with a pinch of kosher salt and pepper.
- Divide the chopped tomatoes between dishes, scattering over the top of the eggs.
- Top each egg dish with 1 tablespoon of the grated cheese.
- Dot with ½ teaspoon butter on top.
- Set the ramekins on a rimmed baking sheet and bake in a 325-degree oven for about 18 to 20 minutes, or until the eggs are just set.
- Sprinkle with fresh chopped parsley and serve in the ramekins or remove and plate.
Notes
Use this as a template, making as few or as many eggs as you want. Add different toppings, switch up the cheese, add herbs – get creative!