Ingredients
Scale
- 4 large eggs
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons butter
- 2 tablespoons shredded cheese (Gruyère or cheddar)
- 2 slices turkey bacon, chopped
- 2 slices chicken ham, chopped
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
- Optional: sautéed vegetables (mushrooms, spinach, bell peppers)
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the center.
- Lightly butter four ramekins, covering the bottom and sides.
- In a skillet, cook turkey bacon until slightly crispy; remove and set aside.
- Cook chicken ham until lightly browned in the same skillet; set aside.
- Optional: Sauté vegetables in butter until tender; season lightly.
- In a bowl, whisk together heavy cream and Dijon mustard until smooth.
- Layer cooked meats and vegetables in ramekins. Pour a portion of the cream mixture over them.
- Crack one egg into each ramekin. Pour remaining cream mixture gently over the eggs.
- Sprinkle shredded cheese on top.
- Bake for 15–20 minutes until whites are set and yolks remain slightly soft.
- Remove from oven and let cool 1–2 minutes.
- Garnish with parsley or chives and serve immediately.
Notes
Pre-cooking meats and vegetables saves time.
Use room-temperature eggs for even baking.
Cheese choice can be varied for different flavors.
Optional herbs enhance aroma and taste.
- Prep Time: 10
- Cook Time: 20