Back to Baker’s Dozen Eggs All Reviews for Baker’s Dozen Eggs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 3080_010808_eggs_1.jpg

Ingredients Ingredient Checklist 5 tablespoons unsalted butter, softened 12 slices extra-thin whole wheat bread 1/2 pound prosciutto or Serrano ham, thinly sliced 12 medium eggs Coarse salt and freshly ground black pepper 1/4 cup heavy cream Chopped fresh chives, for garnish 1/2 cup grated Parmesan or Manchego cheese, for garnish

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 3080_010808_eggs_1.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

3080_010808_eggs_1.jpg

3080_010808_eggs_1.jpg

Ingredients

Ingredients

  • 5 tablespoons unsalted butter, softened 12 slices extra-thin whole wheat bread 1/2 pound prosciutto or Serrano ham, thinly sliced 12 medium eggs Coarse salt and freshly ground black pepper 1/4 cup heavy cream Chopped fresh chives, for garnish 1/2 cup grated Parmesan or Manchego cheese, for garnish

Directions

Preheat oven to 375 degrees.

Butter a 12-cup muffin tin. Butter one side of each slice of bread. Press each slice of bread, buttered side up, gently into the bottom of a muffin cup. Transfer to oven and bake for 3 minutes.

Gently press ham into each bread cup. Carefully, crack one egg on top of ham. Repeat process until all bread cups are filled. Season each with salt and pepper; top with 1/2 teaspoon cream.

Carefully transfer muffin tin to oven and bake eggs until whites are just set, 10 to 15 minutes. Using an offset spatula, remove bread cups from muffin tin and transfer to a serving plate. Garnish with chives and cheese; serve immediately.

Reviews (11)

 Add Rating & Review     22 Ratings   5 star values:        6    4 star values:        2    3 star values:        9    2 star values:        2    1 star values:        3

Load More Reviews

Reviews (11)

Add Rating & Review     22 Ratings   5 star values:        6    4 star values:        2    3 star values:        9    2 star values:        2    1 star values:        3

Add Rating & Review

22 Ratings 5 star values: 6 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 3

22 Ratings 5 star values: 6 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 3

22 Ratings 5 star values: 6 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 3

  • 5 star values: 6 4 star values: 2 3 star values: 9 2 star values: 2 1 star values: 3

    Martha Stewart Member     Rating: Unrated       05/12/2017   I missed the step with the heavy cream. What do I do with it?  

Martha Stewart Member     Rating: Unrated       03/29/2013   Looks great  

Martha Stewart Member     Rating: Unrated       02/02/2011   We had a snow day, here in Niagara, so I figured I would try these....while, at first, skeptical, my husband tried them and loved them! I didn't have any cream, so I just skipped that step. They were easy to make and a big success.Will make these again.  

Martha Stewart Member     Rating: Unrated       12/13/2010   These were a big hit with my and my boyfriend. Easy to make and very cute to serve to guests. I will be making them for Christmas breakfast.  

Martha Stewart Member     Rating: Unrated       01/14/2008   Instead of the wheat bread, you could also use those frozen pastry shells that are sold in the grocery store made out of the phyllo dough. I was at a bed and breakfast where they served something like this, only scrambled eggs, in those pastry shells. It was a elicious and very attractive way to serve eggs!!  

Martha Stewart Member     Rating: Unrated       01/12/2008   I Loved this recipe and it was a big hit with my daughters! We are on our way to buy the cook book! We can not wait to make some the other wonderful recipes!  

Martha Stewart Member     Rating: Unrated       01/10/2008   These were excellent! We dont eat pork so I used turkey sausage links cut up instead. We also tried different cheeses-cheddar and mozzarella, etc. We liked the mozzarella best. My husband loved them. I like the idea that you can make a bunch for guests w/o adding much time. Since my husband and I approved, I will keep these in mind for us and when we have people over. Yum!  

Martha Stewart Member     Rating: Unrated       01/09/2008   The kids and I made them for dinner last night. I substituted the ham for sausage links and used my mini bundt pan, cause i don't have muffin pans. I used red onion and guryere cheese. The kids ate the whole thing. That never happens!!  

Martha Stewart Member     Rating: Unrated       01/09/2008   Saw the making of these on the show today, looking forward to getting the kids involved in making them! Yum Yum!  

Martha Stewart Member     Rating: Unrated       01/08/2008   I guess it would be fine to have soft scrambled eggs in the cups as well? Sounds delicious. Great ideas comes from that Everyday Food bunch.....great job guys!  

Martha Stewart Member     Rating: Unrated       01/08/2008   Sounds good. What about a spoonful of Hollandaise sauce and herbs?

    Martha Stewart Member

    Rating: Unrated 05/12/2017

I missed the step with the heavy cream. What do I do with it?

Rating: Unrated

Rating: Unrated 03/29/2013

Looks great

Rating: Unrated 02/02/2011

We had a snow day, here in Niagara, so I figured I would try these….while, at first, skeptical, my husband tried them and loved them! I didn’t have any cream, so I just skipped that step. They were easy to make and a big success.Will make these again.

Rating: Unrated 12/13/2010

These were a big hit with my and my boyfriend. Easy to make and very cute to serve to guests. I will be making them for Christmas breakfast.

Rating: Unrated 01/14/2008

Instead of the wheat bread, you could also use those frozen pastry shells that are sold in the grocery store made out of the phyllo dough. I was at a bed and breakfast where they served something like this, only scrambled eggs, in those pastry shells. It was a elicious and very attractive way to serve eggs!!

Rating: Unrated 01/12/2008

I Loved this recipe and it was a big hit with my daughters! We are on our way to buy the cook book! We can not wait to make some the other wonderful recipes!

Rating: Unrated 01/10/2008

These were excellent! We dont eat pork so I used turkey sausage links cut up instead. We also tried different cheeses-cheddar and mozzarella, etc. We liked the mozzarella best. My husband loved them. I like the idea that you can make a bunch for guests w/o adding much time. Since my husband and I approved, I will keep these in mind for us and when we have people over. Yum!

Rating: Unrated 01/09/2008

The kids and I made them for dinner last night. I substituted the ham for sausage links and used my mini bundt pan, cause i don’t have muffin pans. I used red onion and guryere cheese. The kids ate the whole thing. That never happens!!

Saw the making of these on the show today, looking forward to getting the kids involved in making them! Yum Yum!

Rating: Unrated 01/08/2008

I guess it would be fine to have soft scrambled eggs in the cups as well? Sounds delicious. Great ideas comes from that Everyday Food bunch…..great job guys!

Sounds good. What about a spoonful of Hollandaise sauce and herbs?

All Reviews for Baker’s Dozen Eggs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baker’s Dozen Eggs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest