Eggy Ham And Cheese Bakes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 large garlic clove, finely minced
• 3 ounces breakfast ham, diced
• 3 tablespoons chopped fresh chives, divided
• 1 tablespoon chopped fresh basil
• 4 tablespoons grated cheddar cheese (1/4 cup)
• salt, to taste
• fresh ground black pepper, to taste
• 4 tablespoons half-and-half (1/4 cup)
• 4 eggs
• 4 teaspoons grated parmesan cheese

Recipe

• 1 preheat oven to 425°f spray four 8-ounce ramekins with non-stick cooking spray.
• 2 in a small saute pan, heat olive oil over medium heat until shimmering. add onion and saute until soft but not colored, 3-5 minutes. add garlic and saute until fragrant, about 1 minute more. divide evenly between prepared ramekins.
• 3 divide ham equally between ramekins. add about 1/2 tbsp of chives to each ramekin, reserving the remaining tablespoon for garnish. divide basil evenly between ramekins. add 1 tbsp grated cheddar to each ramekin. season each dish with salt and pepper.
• 4 in a small bowl, beat 1 tbsp half-and-half with one egg. pour into one ramekin and stir well to combine. repeat until all four ramekins are prepared. top each dish with 1 tsp grated parmesan. (ramekins can be refrigerated at this point for up to two hours.).
• 5 place ramekins on a baking sheet and place in the preheated oven for 20-25 minutes (25-30 if refrigerated) until tops are golden and slightly puffed. divide remaining chives between the ramekins, and serve warm with toast or biscuits. leftovers can be kept refrigerated, covered, for up to 3 days.