Trying to make eggs for a large group of people can be tricky, this is the answer to easy entertaining. I love this egg dish for brunch or for dinner. The potato and ham give a hearty feel to this meal. Add a side salad and you’re all set!
This dish is so versatile; the ingredients can be substituted for virtually anything you’ve got on hand. Heirloom tomatoes and Asparagus are two of my favorites.
2 tablespoons of heavy cream
6 cooked fingerling potatoes
1 tablespoon of finely diced cooked Ham
2 tablespoons of freshly grated Parmesan
A small handful of finely chopped flat leaf parsley
Preheat your oven to 400F. Take out 2 individual-sized ramekins. Dice the potatoes into bite-size pieces. Place a pan on medium heat and add the finely diced cooked Ham. Saute for 3-4 minutes. Remove from the heat.
Divide the potatoes, ham and cream between the ramekins and spread into an even layer. Crack an egg into a small bowl and pour over the potatoes and pancetta. Do the same for the 2nd ramekin. Season with a little salt and pepper (not too much as the Parmesan are quite salty). Top with the Parmesan.
Bake for 25 minutes or until the egg is just set. If the yolks start cooking faster than the whites, cover with aluminum foil until the eggs are set. Garnish with a sprinkle of parsley. Enjoy!