Mountain High Herb Baked Eggs

Individual ramekins of eggs baked with flaked ham, sour cream, Dijon mustard, fresh herbs, and a cap of melted sharp cheddar. Each one puffs up golden and set, like a personal crustless quiche with more character.

The sour cream whisked into the eggs is what makes these special. It adds richness and keeps the eggs creamy and custardy instead of rubbery. The Dijon mustard brings a sharp bite that cuts through the richness of the cheese and sour cream, while fresh chives and parsley keep everything tasting bright.

Ham goes in the bottom of each ramekin first, creating a savory base that the egg mixture settles over. As everything bakes, the ham releases a little smoky flavor into the custard and the cheddar on top browns into a bubbling, golden crust.

Kitchen Tips

• Grease the ramekins well. Baked egg sticks aggressively to ceramic. Butter every surface generously or these will be a nightmare to clean.
• Don’t overbake. Pull them when the tops are golden and the center has just a slight jiggle. Residual heat finishes the cooking. Overdone baked eggs turn dry and spongy.
• Use sharp cheddar, not mild. The cheese needs to stand up to the mustard and sour cream. Mild cheddar melts fine but adds nothing in flavor.
• Fresh herbs matter here. Dried chives and parsley won’t give you the same pop of color or flavor in such a simple dish.

Variations

• Spinach and feta: Replace the ham with a handful of wilted spinach and swap the cheddar for crumbled feta for a vegetarian version.
• Everything bagel style: Sprinkle everything bagel seasoning over the cheese before baking for a crunchy, seedy, garlicky topping.