Ham and Egg Pies

From: appleydapply

On Sep 19, 2009

My family didn't like these as much as I thought they would. I baked for the suggested 18 minutes, and the yolks were very firm, so it tasted like a hard boiled egg. I don't know why I was expecting something more along the lines of soft-boiled or poached. I might try these again and cook for a shorter time, since my family really likes soft yolks.

From: MTDavids

On Sep 10, 2009

Very good idea and a great recipe to add your own touches to. We like to add a few chopped green olives and serve on toasted English Muffins. The recipe is also great as is. Thanks for posting.

From: PaulaG

On Jul 26, 2004

Jewelies these are great! I really liked the idea and think they would be great for a large group or just one or two. I choose to make 2 for DH and I. Did not have the thin sliced ham so I used Canadian bacon. Also, I used egg substitute for the whole egg and instead of the cherry tomatoes, diced plum tomatoes. Also, since I was only making two, I used 6-oz ramekins to cook them in. They are very attractive, easy and just good eating!

From: Merlot

On Jul 7, 2004

I made these this morning and had our neighbors over for a little brunch. These were so easy to make and fun! Everyone loved them. I served them with coffee, tea and a big bowl of fresh fruit. We sat on the deck watching the sail boats and eating these great little pies. I filled half of them with scrambled eggs and the other with the whole egg as you suggested. Both ways were wonderful. Thanks so much, Jewelies.