Ham and Egg Crepe Pockets

Time to Cook: 
10 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
4
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Sometimes you need something that you can serve to a bunch of people for breakfast, but the last thing you want is to be slaving over a stove flipping pancakes, French toast, or making eggs a bunch of different ways for people. This recipe helps you serve a wonderful breakfast to a bunch of people and has lots of things you can make ahead, then requires only some last minute assembly and a pop into the oven.

Sound easy? Breakfast should be this easy. These crepes look special and can be served for a special holiday or just because. Besides, eggs for breakfast are a very good thing. You can serve these with hashbrowns and fruit salad for a wonderful breakfast or brunch, then change it up and have them with salad for dinner.

Ham and egg crepe pockets

Ham and eggs wrapped in a crepe and topped with Hollandaise sauce. What could be better?

Ingredients

Four 10-12 inch crepes

8 thin slices of ham

4 large eggs

Blender Hollandaise sauce

2 tbsp finely chopped chives


Directions

1. Lightly grease a rimmed baking sheet with non-stick spray. Preheat the oven to 350 F.

2. Lay a crepe on the baking sheet, tucking it into the corner as pictured below. Place the ham right in the middle.

3. Carefully crack an egg into the middle. It will slide around, but you can catch it by pulling up the sides of the crepe. Tuck it into the side of the pan and fold each edge over so it stays together.
 

ham and egg crepe recipe

4. Continue with the rest of the eggs and crepes. Bake for about 8-10 minutes until the eggs are set. Remove from the oven to a plate, drizzle with hollandaise sauce, and sprinkle with chives.

Adapted from Martha Stewart