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Emeril's Breakfast-in-Bed Baked Eggs

This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.

  • prep: 20 mins
    total time: 40 mins
  • servings: 6
Photography: Johnny Miller




  • 1 cup all-purpose flour (spooned and leveled)
  • Coarse salt and ground pepper
  • 2 large eggs, separated
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/2 cup finely diced yellow onion
  • 3 ounces ham, diced medium (1/2 cup)
  • 2 ounces Gruyere, grated (1/2 cup)
  • 2 tablespoons chopped fresh chives
  • Unsalted butter

Cook's Note

"Imagine Mom's surprise when she sees these light and fluffy treats on her breakfast tray this Mother's Day! These babies are a snap to put together but feel so extravagant. Pair with fresh fruit and you have a meal fit for a queen but made by the kids! Even your littlest helpers will enjoy watching them puff as they bake."


  1. Step 1

    In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).

  2. Step 2

    Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.

  3. Step 3

    Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.

Everyday Food, May 2012