Ingredients

6 thin slices cooked ham (1 to 2 ounces each)
12 large eggs
Salt, freshly ground pepper
1/4 cup light cream or half-and-half
4 1/2 ounces Gruyere cheese, shredded (about 1 1/4 cups)

Directions

Heat oven to 325 degrees. Butter six individual baking dishes and put a slice of ham in bottom of each. Break eggs over ham. Sprinkle with salt and pepper. Spoon 2 teaspoons cream or half-and-half over eggs in each dish and sprinkle with 3 tablespoons cheese.

Bake about 15 minutes, until eggs are set around edges and lightly puffed. Remove from oven and let stand five minutes while eggs complete cooking. Put each baking dish on a plate lined with a napkin to prevent it from sliding.

To make in one baking dish: Butter a baking dish about 13 by 9 inches. Cut ham in roughly 1-inch pieces and scatter in dish. Break eggs over top. Sprinkle with salt and pepper, drizzle with cream or half-and-half, and sprinkle with cheese. Bake about 20 minutes, until eggs are set around edges but still runny in center when dish is gently shaken. Let stand five minutes to complete cooking. Serve with a pancake turner. From "Breakfast with Friends: Seasonal Menus to Celebrate the Morning" by Elizabeth Alston.