Mexican · Brunch
Baked Eggs With Ham And Cheese
Two eggs baked in a ramekin over ham and melted Oaxaca cheese, topped with tomato salsa, jalapeño, and cilantro. The egg whites set while yolks stay runny; ham crisps at edges. Served warm with corn tortillas for scooping.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
467Calories
35.2gProtein
27.1gFat
14.8gCarbs
3.9gSugar
2.1gFiber
1543mgSodium
497mgChol
11.5gSat Fat
588mgPotassium
324mgCalcium
2.8mgIron
2.1mcgVitamin B12
10mgVitamin C
low-carb
protein-rich
mediterranean
weekend-brunch
Instructions
1
Preheat the oven to 400F. Grease a small baking ramekin with butter, coating the base and sides evenly.
2
Scatter the ham over the ramekin base, then sprinkle half the queso-oaxaca on top in an even layer.
3
Crack the two eggs directly onto the cheese, keeping yolks intact. Scatter tomato and jalapeno around the yolks, sprinkle remaining queso-oaxaca over top. Bake at 400F for 9 to 11 minutes until egg whites set but yolks jiggle slightly when nudged.
4
Season with salt and black pepper, scatter cilantro over top. Serve immediately with warmed corn-tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g butter
- 44 large eggs
- 7 oz420g ham-cooked
- 2.2 oz60g queso-oaxaca
- 1/2 cup90g tomato
- 2 tsp2 tsp jalapeno
- 2 tbsp2 tbsp cilantro
- 22 small corn-tortilla
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
