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Strawberry Creek Inn’s Herb-Baked Eggs


Cooking Time:

15 to 20 minutes




  • 6 large eggs
  • 4 slices ham (each about 1/4-inch thick)
  • 2 teaspoons prepared mustard (I suggest Dijon or spicy brown)
  • 1/2 cup plain yogurt
  • 1/4 teaspoon ground nutmeg
  • 1 & 1/2 cups shredded cheese (a combination of sharp cheddar mixed with Asiago, Parmesan, or other similar cheese), divided
  • 4 teaspoons fresh herbs (any combination of basil, thyme, chives or parsley), divided
  •   salt and pepper to taste


(as prepared and photographed for Strawberry Creek Inn B&B’s upcoming cookbook)

Ingredients to make 4, individual servings of Herb-Baked Eggs

Spray 4 au gratin dishes with non-stick cooking spray. Preheat oven to 375 degrees F.

Line each dish with a ham slice. Sprinkle 1 teaspoon of fresh herbs atop each ham slice. Evenly layer a generous sprinkling of cheese atop fresh herbs and ham.

In a bowl, beat eggs with the mustard, yogurt and nutmeg. Gently pour (or spoon) egg mixture over the top of ham, herbs and cheese already in each dish; divide mixture evenly amongst servings. Bake in a preheated 375 degree F oven for 15-20 minutes, or until eggs* are completely set in center. *If you notice edges of eggs beginning to brown before center is set, cover lightly with strips of aluminum foil to prevent over-browning, much like you would a pie crust.

Note: Feel free to substitute turkey ham or vegetarian sausage patties for the ham in this dish if needed or required.