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Salsa Eggs

Bob originally found this recipe out of a recipe book, and we made a few revisions and now it is one of the most asked for breakfasts at The Grandison! We have even had a few other innkeepers "borrow" it. Recipe can be varied if you wish to use sausage or bacon, in place of the ham, or no meat at all for a vegetarian dish. This recipe can feed 2 to 20+ depending on how many ramekins you have. It can also be made the night before - leaving the egg out until ready to bake.


Cheddar Cheese

Preheat oven to 400 degrees, spray or grease the number of ramekins you wish to serve. Cut the ham into 1/2" pieces and layer on the bottom of the ramekin. Add 1 Tbsp of salsa. When ready to bake, break the egg over the ham and salsa and bake for approximately 10 minutes, or until the white of the egg is almost set. Cover each ramekin with approximately 1/8 cup of shredded cheddar cheese. Put back in the oven for 5 minutes or until the cheese is melted. Serve with croissants or muffins and fresh fruit.