Chef’s Corner – Ham & Egg Cups (easy breakfast!)

Recipe: Easy Cassoulet

Recipe: Easy Egg Cups

Ever find yourself wishing for a warm and hearty weekday breakfast when kids and pets and snooze buttons argue otherwise?  Here’s a solution that let’s you provide a warm breakfast AND reach for the snooze button and re-settle into the warm confines of your comforter!

For this recipe, I drew inspiration from my days as a chef. Inspiration came to me in the form of three little French words – Mise en Place, literally “putting in place” – and this is the key to fast and efficient cooking. It’s all about having everything a recipe calls for pre-measured, prepped and ready to go before you begin cooking.

So when solving the puzzle over how to provide a delicious and healthy warm breakfast AND stay in bed as long as possibe, the answer was deceptively simple – Mise en Place and cute little ramekins.

By combining scrambled egg, cheese and fresh herbs then portioning the mix into 4 single-serve ramekins, you will be eating within 20 minutes from popping them into the oven. And since they cook in the oven and not the stovetop, you can even shower while they’re baking and then serve them right after you get dressed!

Ingredients (Serves 4)

4 thin slices of ham

4 basil leaves, roughly chopped

4 tbsp crème fraiche (such as our Bellwether or Devon)

4 lg egg, scrambled

4 tbsp grated cheddar (such as our Oscar Wilde or Hook’s 5 yr)

Unsalted butter to coat ramekins (such as our Isigny Ste Mere Beurre d’Isigny Sweet butter)

Salt & Pepper to taste

Fresh herbs for garnish (if you’re feeling fancy)


The night before:

Coat ramekins with butter, push ham slices into ramekins to form cups. Divided evenly, layer basil, crème fraiche and grated cheese on top of the ham. Divide scrambled eggs evenly between all four ramekins. Cover with plastic wrap and place in fridge.

In the morning:

Preheat oven to 350°F. Uncover ramekins and arrange on cookie sheet. Bake for 15 minutes, or until just browned on top. Pair with toasted rustic bread slices (and a bit more of the Isigny Ste Mere Beurre d’Isigny Sweet butter!) and dig in.

Author, Eagle Harper


Author, Eagle Harper

Chef, climber, surfer, dad, and sometimes even the GM at Farmstead Cheeses & Wines

Leave a Reply

Your email address will not be published. Required fields are marked *