While visiting my sister Lisa in Charlotte last summer, she made this delicious egg breakfast. Since then I have served them at brunches for friends. (I have been after her to post this recipe, so I decided to post it instead) These eggs are so good and elegant and I have to admit pretty impressive for an easy recipe. It is also easy to modify the recipe to make it lighter.
4 thin round slices Honey Baked Ham
6 large eggs
2 teas. Dijon Mustard
1/2 cup plain yogurt
1 1/2 cup shredded sharp cheddar cheese
4 teas. fresh chopped chives
4 teas. fresh chopped parsley
2 teas. fresh thyme
Preheat oven to 375 degrees.
Grease 4 ramekins with olive oil spray. Line sprayed ramekins with ham slices. In med. bowl, beat eggs, mustard and yogurt. Stir 1/2 the cheese into mixture. In small bowl, mix chopped herbs and add half of mixture to eggs. Stir well, then spoon into ramekins over ham. Sprinkle with remaining cheese and herbs.
Bake 25 -30 minutes until golden brown, Turn out onto serving plates.