Recipes for using leftover holiday ham are great to have on hand. You can enjoy this Sherried Ham and Eggs with Swiss cheese for breakfast, brunch or a quick supper.

8 slices ham, cooked
16 eggs
1/2 cup half-and-half
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 cups grated Swiss cheese
2 tablespoons freshly chopped parsley, optional garnish

Preheat oven to 400°.

Butter 8 ramekins and place a slice of ham in the bottom of each and place on a baking pan. Without breaking the yolks, break two eggs into a small bowl. Slide eggs, two by two, onto the ham in each ramekin. Breaking into a small bowl will allow for easier removal of broken yolks or stray egg shell. If your egg breaking skills are superior, skip the extra bowl :-)

Stir together the half-and-half, sherry, Worcestershire sauce and cayenne. Drizzle 1 tablespoon of the mixture over the eggs in each ramekin.

Place the pan of ramekins in the hot oven and bake for approximately 6 minutes. You’re looking for sunny side up eggs with set, but not cooked, whites. Add a sprinkling of grated cheese to each ramekin and continue baking for 3 – 5 minutes. Now you’re looking for firm whites, but you don’t want them or the yolks to become hard.

Warm the remaining cream and sherry mixture (I set the bowl near the oven exhaust vent) and pour a little of the warmed mixture over each ramekin, garnish with parsley just before serving.

Yield: 8 servings

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