Ham and Egg Crepe Squares
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Everyday Food, January/February 2011
- Yield Makes 4
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Ingredients
- 4 Simple Crepes
- 8 slices black forest ham
- 4 large eggs
- Coarse salt and ground pepper
- Chopped fresh chives
Directions
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Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.
These were the crepes from hell - won't stay together. Thank you for the previous post that suggested using muffin tins. This is what I resorted to. Otherwise, Mother's Day would have been awful, at least as far as the food goes.
I absolutely love the Simple Crepe recipe, but it is a little too springy to stay folded as in the picture - I used a couple small toothpicks to hold the crepe edges in place while baking, and it turned out just fine. Also took closer to 20 minutes to bake, but it was delicious - I'll definitely be making these again.
Attempted this recipe for Mother's Day. The crepes did not stay folded over as shown in the picture. Perhaps my crepes were too robust or not large enough. Ended up putting them into muffin cups. It was ok but this isn't one I would repeat for company.
Very delish!
Martha's recipe's always work for me :)
I made the simple crepes, which were as stated, very simple to make. Everyone that I made them for loved them!
I passed on the chives but they still came out great! I will definitely make them again.
In my oven however, they took longer than 12 minutes, more like 15-20 minutes.