Baked Eggs - Cup Cafe - Tucson News Now

Baked Eggs - Cup Cafe

Baked Eggs - Cup Cafe 


2 oz. diced ham

2 oz. Julienne fresh leeks

1 tablespoon fine diced shallots

1 tablespoon fine herbs (a mix of parsley, chives, and tarragon), reserve a pinch for the end

1/8 teaspoon each of salt and pepper

1/4 to 1/2 cup heavy cream

2 eggs

1-2 slices of Gruyere cheese


1. Preheat oven to 375°.

2. Preheat a small seasoned cast iron skillet on stove on high heat.

3. Combine ham, leeks, shallots, herbs, and salt and pepper in skillet.  Leave until the vegetables turn soft and translucent.

4. Add heavy cream.  Bring up to a boil and boil for 1 minute.

5. Crack and add one egg at a time to the skillet.  Then place slices of cheese on top of mixture.  

6. Remove from heat and finish cooking in the oven for an additional 2-3 minutes.

7. Remove once the cheese has started to brown and contents are bubbling.

8. Garnish with a pinch of fresh herbs and serve with a side of fresh fruit and toast.

Copyright 2014 Tucson News Now. All rights reserved. 
Powered by Frankly