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Baker's Dozen Eggs

This recipe for baker's dozen eggs is from Lauren Bank Deen's "Kitchen Playdates" cookbook.

  • Servings: 6
Baker's Dozen Eggs

Source: The Martha Stewart Show, January Winter 2008

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

  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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 (10)

  • Kreeta Haffner 29 Mar, 2013

    Looks great

  • Jackie_in_Niagara 2 Feb, 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.

  • emmlou 13 Dec, 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.

  • lindasnodgrasssabor 14 Jan, 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!!

  • JewellKelly 12 Jan, 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!

  • velvetmoonlight 10 Jan, 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!

  • designingdiva3 9 Jan, 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!!

  • angelaweeden 9 Jan, 2008

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

  • jogs 8 Jan, 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!

  • mepw 8 Jan, 2008

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

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