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baked eggs with avocado and ham garnished with chopped cilantro and a dollop of sour cream. Served with an english muffin with wine jelly

Baked Eggs and Avocado with Ham

Just the right dish for Sunday Brunch or light lunch. Layers of ham, tomato, avocado and eggs served piping hot from the oven.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 403kcal


  • 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.


Serving: 2g | Calories: 403kcal | Carbohydrates: 5g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 390mg | Sodium: 1024mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 2mg