There are a million different ways to make this egg dish. I decided to make mine with leeks and ham, but you could use a different combination of ingredients to suit your taste. Asparagus would be nice, bacon would taste good, sun dried tomatoes would compliment your eggs nicely…

I could go on and on, but I wont.

Instead I’ll introduce you to a leek.

This is a leek. Leeks are part of the onion family and they are way mild in taste.

Rinse all the dirt off your leek and chop off the top dark part and the bottom root part.

Throw those parts away.

The middle part is the only part we’ll use.

Slice it down the middle…

then chop it all up.

Smells good huh?

Preheat your oven to 400 degrees.

Now in a pan over medium heat melt a couple tablespoons of butter…

…and throw your leeks in. Sautee them for a few minutes over medium heat.

I love it when butter does that bubbly, frothy thing.

When your leeks are nice and soft add some diced ham steak to your hot pan & season this all with a pinch of salt and a dash of fresh pepper. Sautee this for a few minutes, you just want to warm up your ham and brown it up a bit.

These are ramekins. If you you don’t have any, don’t worry they are easy to find.

I got these at Crate and Barrel for about $3.00 each and I’ve also seen them at the grocery store in the baking aisle.

There is a slightly smaller size, but I wanted the big ones.

Insert inappropriate joke here.

Butter (or Pam) the inside of your ramekins then spoon in some of your ham and leek mixture.

Now add your eggs on top. Be careful not to break the yokes.

If I were you I would crack my egg into a separate bowl THEN add it to the ham and leeks. That way if any shell breaks into the egg you’l be able to see it and get it out vs. not seeing it and accidently eating it later.

My husband hates it when I tell him what to do (nag him) when he’s in the kitchen, so you do what you want to do…

I’ll just look the other way.

I added two eggs to each dish, but you can add just one if you want.

Season your egg(s) with a bit of salt and pepper.

Now pour about a tablespoon of heavy cream over the top…

and top it with some parmesan cheese.

Lookin good already!

Ok here comes the kinda weird part. You could pop these into the oven straight away but the outside of the egg might be a little tough when it’s done.

To keep that from happening boil some water in a tea pot (if you don’t have a tea pot you can microwave some water) and fill a oven safe dish halfway full of the hot water…

Now place your ramekins inside the dish. The water will help the eggs cook evenly.

Pop this whole thing into a 400 degree oven for about 12-18 minutes. You’ll want the egg white to be cooked through, but the yolk to remain runny. It’s a little to tough to tell because your egg is covered in cream and cheese, so if your not sure go ahead and poke around your ramekin to see if there is any clear egg white left.

Mine were perfect at 18 minutes and then I let them set a few minutes longer out of the oven.

P.S ¬†Please use your oven timer! I don’t want you to forget to take them out! Ok I’ll stop nagging you now.

You are going to want some crunchy bread to dip into these heavenly little things.

Take a couple slices’s of crusty bread…

and cut them into skinnier strips.

You want maximum dip-ability here.

Drizzle them with a bit of olive oil & season them with some salt and pepper.

Go ahead and pop this into your oven for a few minutes to let them crisp up.

Once your eggs are done garnish them with some fresh herbs.

I used parsley.


The whites are firm, the yolk is runny, the bread is crispy & after that bite I was in heaven!

Don’t forget about all the ham and leeks on the bottom!

And the heavy cream…

and the cheese…


Dust off your breakfast-in-bed-tray, find a cloth napkin, and brew up a cup of her favorite coffee or tea (or even better a mimosa!)

Look at that a beautiful breakfast in bed and you hardly had to break a sweat!

Good job dad, she’ll love it.

I just had to show you my favorite picture of my mom and I.

Judging by my chubby cheeks I must have been a few weeks old here.

I just love the way my mom is holding me and how absolutely stunning she looks in her nightgown.

I love you mom, happy mothers day!

6 Responses to Eggs in Ramekins

  1. Mom says:

    Excellent choice for Mother’s Day, I bet the cook would get lots of hugs and kisses for that effort. :)
    I feel very blessed and humble everyday for having our family (my precious gifts) babe. Life is very good for me/us.
    OMG look at my cheeks!!
    Looking forward to our cooking class with BIBA!!!

  2. Melissa says:

    Mom you look gorgeous! Seriously, who looks that good just after having a baby (and without photoshop)?!

  3. Yup, I’m hungry now! Sounds so simple yet delicious!!! Gorgeous photos too!

  4. Lori says:

    I wanted to try this so badly I bought ramekins at the store. It was worth it!
    I made mine with shallots, asparagus,bacon, and dill…so delicious!

  5. Kelley says:

    Wow! These were magnificent and very easy to make. Super delicious just the way you made them. I cooked them a little longer so my yokes were hard and I liked that better but that’s just me.

    For this recipe a list of ingredients would have been helpful for shopping and planning.

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