Just the right baked egg dish for Sunday brunch or a light lunch. Layers of sliced ham, ripe tomatoes and creamy avocados topped with eggs and baked, served piping hot from the oven. Try this simple fresh Baked Eggs and Avocado with ham. Hearty and Memorable.
As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. Example? Swiss Chard with Fried Eggs. Don’t turn your nose up at eggs and greens, it’s incredibly wonderful. And oh-so low-carb healthy.
How To Make Baked Eggs with Avocado
Here’s the latest. Baked eggs and avocado with ham and fresh tomatoes. Let’s take a look.
Purchase a ham steak and carved out two portions. Brown them on both sides and place into two oven proof dishes. If you’re using left-over baked ham, you don’t need to brown the ham.
I actually splurged and purchased a Niman Ranch Ham steak for this recipe. I found the brand at Whole Foods. The results? The Niman Ranch ham was absolutely wonderful. Along with its $10 price tag for one steak came a velvety tender and mildly flavored piece of ham.
Moist, tender and juicy, it was void of heavy salt flavor that other less expensive ham steaks often exhibit. More than half of that thick cut of ham is now in the freezer and will probably feed two of us three times. A much better value and a healthier choice that I’ll make going forward.
My King Soopers carries Kentucky Legend Ham Steak. It’s also a good choice.
Then top each slice of ham with a slice of garden fresh tomato and sprinkle with Parmesan cheese.
Top each serving with chopped avocado and dot with dollops of sour cream.
Break an egg (or 2) on the side of each of the ham slice. The egg will spread around the sides and fill in around the ham. That’s a good thing.
Lightly salt and pepper the egg then sprinkle with chopped cilantro.
Bake at 450 degrees until everything is warm and steamy and the eggs are sunny-side up. Watch those eggs carefully to get them just like you like them.
Flavor Profile for This Baked Eggs and Ham Dish
- The tomato added a nice tangy element to the combination, especially topped with the parmesan cheese.
- The avocado and the egg brought the creamy texture and elegant flavor that elevated the ham and tomato to the heavenly level.
- The chopped cilantro added a sassy flair to the finished dish.
All in all this was a delightful breakfast that I’ll make over and over. So make Sunday special, loose that sugary cereal and carb laden bagels and give baked eggs and avocado a test drive.
Complete this baked egg breakfast by serving an English Muffin with smear of Blackberry Merlot Jelly = perfect.
I hope you give this baked eggs dish a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite baked eggs recipe, let me know, I’d love to give it a try.
More Low-Carb Breakfast Recipes
- 5 Easy and Quick Omelette Recipes Omelettes make such an easy quick breakfast, lunch or even dinner. Here you’ll find the classic French technique to make a perfect omelette every time.
- Mexican Baked Eggs in Tomato Sauce Eggs are tucked into a beautiful spicy tomato sauce for this cast iron skillet one pan treat.
- Mexican Scrambled Eggs South of the border ingredients for a fiesta style breakfast.
- Creamy Scrambled Eggs with Rosemary and Capers Eggs are mixed with half and half and cooked low and slow for a smooth custard texture. Add rosemary and capers for a delightful savory breakfast.
- Eggs Rio Grande, An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
- Italian Baked Eggs, marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!
Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
- 1 ripe tomato large, sliced
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 2 slices ham steak
- 2 teaspoons Parmesan cheese grated
- 1/2 avocado ripe and chopped
- 2 tablespoons sour cream
- 4 eggs or you can use only two. 1 per person
- fresh ground pepper to taste
- 2 teaspoons cilantro chopped. Or fresh parsley
Slice the tomato into 1/4 inch thick slices. Place them on a paper towel, sprinkle with salt and let drain for 30 minutes.
Preheat oven to 450 degrees and bring some water to boil in the microwave in a microwave safe dish. A 2-cup pyrex measuring cup works well here.
Melt 1 tablespoon of the butter in a skillet and saute the ahm until the slices are lightly browned. Place the ham in the bottom of two oven proof dishes. Oval ramekins work well here, 8 x 6 x 2 inches.
Pat the tomato slices dry and arrange them over the ham. Sprinkle each with Parmesan cheese.
Scatter the chopped avocado evenly over the cheese and dot with the sour cream.
Break two eggs into each ramekin. Sprinkle with pepper and dot with remaining 1 tablespoon butter.
Place the ramekin in a shallow roasting pan and pour boiling water into the pan to reach three fourths of the way up the sides of the ramekins.
Bake until eggs whites are firm and the yolks are set. About 10 – 12 minutes.
Sprinkle with chopped cilantro and serve.
This recipe is adapted from the New Basics Cookbook.
Baked Eggs and Avocado with Ham … It’s What’s for Brunch