Easy Baked Eggs

5.0 1
5 stars
Photo: Jennifer Davick; Styling: Linda Hirst
Recipe from Coastal Living

The eggs will continue to cook after they are removed from the oven, so don't overbake if you like them soft.


  • 4 ounces thinly sliced ham or prosciutto
  • 1 teaspoon olive oil
  • 1/2 pint cherry tomatoes, halved
  • 1 garlic clove, minced
  • 2 cups firmly packed baby kale or spinach leaves
  • 4 large eggs
  • 1/4 cup heavy cream or half-and-half
  • Salt
  • Freshly ground black pepper


  1. 1. Preheat oven to 350°. Cook ham slices in a large nonstick skillet over medium-high heat 1 minute on each side (to remove excess water). Transfer to a plate; set aside.
  2. 2. Heat oil in same skillet over medium heat. Add tomatoes and garlic; sauté 3 minutes or until tomatoes are tender. Add kale, and cook 1 minute or until wilted.
  3. 3. Place ham in bottoms of 4 (6-ounce) lightly greased ramekins. Top evenly with kale mixture. Break 1 egg into each dish; top each egg with 1 tablespoon cream, and sprinkle with salt and pepper.
  4. 4. Place ramekins on a baking sheet, and bake 15 to 20 minutes or until eggs are set.
Julia Dowling Rutland,
December 2012