Ham and Egg Gratin

We’re always on the lookout for new breakfast dishes—we are a family of dedicated breakfast eaters.  Here is a quick and easy way to make a special egg dish, adapted from an old recipe my mother used to use.  We had this last weekend as part of a Sunday brunch—and served it with cinnamon toast and blueberries topped with vanilla yogurt and granola.  This is a good recipe to play with—the ham could be changed to bacon or any kind of sausage, and for a change of cheese—I’m going to try Gouda or Gruyère.

Ham and Egg Gratin

Serves 4

Preparation Time:  10 minutes
Cook Time:  25 minutes


2 teaspoons butter
2 ¾ ounces cooked ham, diced
2 eggs, beaten
1 cup milk, heated just to the boil
Salt and pepper
2/3 cup grated cheddar cheese

Preheat the oven to 400 degrees.  Lightly grease 4 small ramekins with the butter.  Crack the eggs into a small mixing bowl.   Whisk them well.  Stir in the ham and then gradually add the hot milk, stirring the mixture constantly.  Season with a pinch of salt and pepper.  Pour the mixture into the ramekins and sprinkle each with equal parts of the cheese.  Place on a baking sheet and cook in the oven for 20 to 25 minutes, or until set.  Let cool for 5 minutes and then serve.

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One Response to Ham and Egg Gratin

  1. Sally Hartwig says:

    This looks like my kind of breakfast for company this weekend; timing is perfect!

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