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Baked Herb Eggs View Larger

Baked Herb Eggs

Serves 8-10


  • 6 thin slices of good deli ham or Canadian Bacon (3 ounces), diced
  • 4 large eggs
  • 1 1/2 cup light cream
  • 3 Tablespoons Stonewall Kitchen Traditional Pub Style Mustard
  • 1/2 teaspoon minced garlic
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 cup green onion, chopped
  • 2 Tablespoons fresh basil, chopped
  • Dash of oregano


  1. Preheat oven to 350 degrees F.
  2. Grease 6 (4.5-ounce) round ramekins with butter or oil.
  3. Pull the ham slices into small pieces and place in ramekins
  4. In a medium bowl, beat eggs. Add cream, mustard, garlic, sun-dried tomatoes, cheeses, pepper, green onion and herbs.
  5. Stir well, then spoon into prepared ramekins.
  6. Use a fork to push ingredients below egg mixture.
  7. Place ramekins in a large baking dish. Add hot water. The water should come about halfway up the ramekins. Bake for 30-35 minutes, until golden and set.


In Stock

Traditional Pub Mustard
Traditional Pub Mustard Item: 120823 $6.50