Ham and Egg Crepe Squares
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each. Add a green side salad to turn this dish into a light lunch or dinner.
- Yield: Makes 4
Source: Everyday Food, January/February 2011
- 4 Simple Crepes
- 8 slices black forest ham
- 4 large eggs
- Coarse salt and ground pepper
- Chopped fresh chives
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.