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
Ham and Egg Crepe Squares

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


  1. 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.


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