Filed Under: Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Breakfast, brunch, eggs, Lunch, Mother's Day, Pregnancy, snack, Under 10 Mins

Baker’s Dozen Eggs

This recipe allows you to cook a dozen eggs or less at the same time.

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February 27th, 2008

Recipe from Kitchen Playdates by Lauren Bank Deen

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Servings
Makes 12 baskets
Ingredients
  • 5 tbspbutter
  • 12 slices extra-thin whole wheat bread
  • 1/2 lb prosciutto or Serrano ham, thinly sliced
  • 12 eggs
  • 1/4 cup35% cream
  • Fresh chives
  • Grated Parmesan or Manchego cheese
    • Directions
  • 1.

    Preheat oven to 375-deg. F.

  • 2.

    Butter a 12-cup muffin tin and butter bread. Gently press each slice into the bottom of a muffin cup. Bake for 3 minutes. (If preparing in advance, allow to cool and wrap the entire muffin tin tightly with foil, then refrigerate.)

  • 3.

    Nestle 1 slice of ham in each bread cup, and carefully crack an egg on top of the ham. Season with salt and pepper, and spoon 1/2 teaspoon of cream on top of the egg.

  • 4.

    Bake eggs in the oven for 10 to 15 minutes, until whites are just set. With an offset spatula, remove bread cups, transfer to a serving plate, and garnish with chives and cheese. Serve immediately.

    • Baker’s Dozen Eggs
    Photo by Tina Rupp
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