Best Baked Eggs With Ham And Gruyere Recipes

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BAKED EGGS WITH HAM AND GRUYERE



Baked Eggs With Ham and Gruyere image

Make and share this Baked Eggs With Ham and Gruyere recipe from Food.com.

Provided by opalescent

Categories     Breakfast

Time 17m

Yield 2 baked eggs

Number Of Ingredients 7

2 ounces uncured ham, thinly sliced
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon fresh thyme
2 tablespoons heavy cream
2 large eggs
2 ounces gruyere, grated
black pepper

Steps:

  • Preheat the oven to 450 degrees. Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers.
  • Add 1 tablespoon unsalted butter, 1/2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.
  • Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyere and black pepper to taste.
  • Place crocks on a sturdy baking sheet. Bake for 5 minutes or until eggs are mostly set.
  • 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.
  • Remove the crocks from the oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 385.2, Fat 32.7, SaturatedFat 18.3, Cholesterol 283.3, Sodium 604.8, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 21.6

CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE



Croque Madame Casserole with Ham and Gruyère image

Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.

Provided by Rhoda Boone

Categories     Casserole/Gratin     Breakfast     Brunch     Ham     Cheese     Egg     New Year's Day     Peanut Free     Tree Nut Free     Soy Free     Cheese Week

Yield 6 servings

Number Of Ingredients 12

12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1/4 teaspoon freshly grated or ground nutmeg
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/4 cups grated Gruyère (about 10 ounces), divided
1/4 cup Dijon mustard
12 thin slices Black Forest ham (about 10 ounces)
6 large eggs
Nonstick vegetable oil spray

Steps:

  • Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
  • Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
  • Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
  • Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
  • Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.

HAM AND EGG BREAKFAST BAKE



Ham and Egg Breakfast Bake image

This is a great alternative to an omelet when feeding a number of people.

Provided by BECKPAL

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 10

cooking spray
12 eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g

SPAETZLE BAKED WITH HAM AND GRUYERE



Spaetzle Baked With Ham and Gruyere image

This came to me in an email from Cooking Light and it looks like a fun adventure, especially the spaetzle making! Sounds like excellent comfort food for the fall so I am putting it here for safekeeping.

Provided by smellyvegetarian

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups skim milk, divided
4 large eggs, divided
2 quarts water
cooking spray
1 cup onion, chopped fine
3/4 cup turkey ham, diced (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup gruyere cheese, shredded (3 ounces)

Steps:

  • Preheat oven to 375°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
  • Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
  • Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
  • Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.

Nutrition Facts : Calories 287.8, Fat 8.2, SaturatedFat 3.8, Cholesterol 140.7, Sodium 561.1, Carbohydrate 36.4, Fiber 1.5, Sugar 1.4, Protein 16

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