At Lookout Point Lakeside Inn, we’ve been making this savory egg dish since opening i 2003. It’s easy, and holds well in the warmer thoughout the service of breakfast. The recipe may be multiplied as much as you need for a group. Here in the south, we serve bottles of red and green Panola hot sauce on the tables, adding a great spice to the eggs. Serves 4.
4 slices black forest ham, thinly sliced
2 Tablespoons cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Other spices to your liking: dried basil, pepper, etc.
2/3 cup shredded cheddar, Monterrey Jack, Pepper Jack, or a combo of your favorite cheeses
1 green onion, finely chopped
4 thin slices of a small diameter baguette
Line four greased 1-cup ramekins with black forest ham. Sprinkle a bit (1-2 Tablespoons) of shredded cheese on the ham. Place one slice of baguette atop the cheese. Now sprinkle the chopped green onion on top of the bread.
In a medium bowl, whisk eggs, cream and spices together. Pour evenly into the ramekins. Top with remaining cheeses.
Bake at 375 degrees approx 25-30 minutes, until tops are puffy and the center is set.
Variations: Replace the ham with sliced turkey for pork-less dish. Top with a thin sliced tomato for additional color. Add a bit of diced vegetables (sweet peppers, asparagus, shredded zuchini). Use whatever is fresh and you enjoy!
Lookout Point Lakeside Inn
Bed and Breakfast Foodie