Ingredients
The following ingredients have 4 Servings
- 1 tablespoon butter
- 1 large russet potato, (diced into ½-inch cubes (approximately 2 cups))
- 4 slices thick-cut deli ham, (diced into ½-inch cubes (approximately 2 cups))
- 1 stem scallion, (thinly sliced)
- 2 tablespoons heavy cream, (divided)
- 8 large eggs, (room temperature)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instruction
- Arrange the oven rack to the center position and preheat the oven to 400°F. Spray 4 small ramekins with nonstick cooking spray and set aside.
- In a large skillet over medium heat, melt the butter.
- Once the butter has melted, add the diced potatoes and cook, stirring occasionally, until golden brown (about 8-10 minutes).
- To each of the prepared ramekins, add ½ cup cooked potatoes, ½ cup diced ham, and a quarter of the sliced scallion.
- Top each with 1-2 teaspoons of heavy cream.
- Crack 2 eggs into each ramekin and season with salt and pepper.
- Bake 15-18 minutes, or until the egg whites are set and the yolks reach your desired doneness.
- Serve warm.
