Food & Cooking Recipes Breakfast & Brunch Recipes Baker's Dozen Eggs 3.4 (21) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe for baker's dozen eggs is from Lauren Bank Deen's "Kitchen Playdates" cookbook. Ingredients 5 tablespoons unsalted butter, softened 12 slices extra-thin whole wheat bread ½ pound prosciutto or Serrano ham, thinly sliced 12 medium eggs Coarse salt and freshly ground black pepper ¼ cup heavy cream Chopped fresh chives, for garnish ½ cup grated Parmesan or Manchego cheese, for garnish Directions Preheat oven to 375 degrees. 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. 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. 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. Rate it Print