Shirred Eggs and Ham


12 slices ham, such as Westphalia*
12 medium eggs
12 teaspoons heavy cream
1 tablespoon Parmesan cheese
Zest of 1 lemon
6 teaspoons pimentos, drained
Freshly ground pepper
4 strands fresh chive for garnish
Boiling water


Preheat oven to 325 degrees F. Prepare 12 nonstick muffin cups with nonstick cooking spray. Line each cup with a slice of ham. Into each cup crack 1 egg; add 1 teaspoon cream, ¼ teaspoon Parmesan cheese, a pinch of zest, and ½ teaspoon pimentos. Add freshly ground pepper to taste (the ham and cheese provide enough salt). Using scissors, snip a little chive over each cup. Set a baking dish (large enough to hold the muffin tins) on a rack in the middle of the oven, and pour one inch of boiling water into dish. Set tins in water bath and bake eggs until whites are opaque, about 12 to 15 minutes for medium-hard-cooked eggs. Use a spatula to remove eggs onto a small, shallow serving dish.


1 dozen eggs

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I tried the recipe again with

I tried the recipe again with an oven temperature of 400 degrees for 20-22 minutes and the eggs were cooked and not runny. For a runny yolk I recommend a shorter bake time around 15 minutes. This recipe is very tasty and I will definitely make this again.

Thanks for sharing, Mary!

Catherine Boeckmann's picture

Thanks for sharing, Mary!