These on-plate egg tartlets with ham are going to become a wild card for your breakfasts and brunches, but especially your dinners.

They are prepared in a periquete and although today I have decided to bake the eggs to the creamy dish with heart-shaped ham and put a breeze paste to give them a crunchy touch, you can either prepare them directly in a mini cocotte or a dish suitable for oven and they will be just as delicious.

Today I also decided to bake these eggs to the creamy plate with ham in a few heart-shaped molds and use breeze paste. The appearance is as if they were tartlets, but unlike in the quiche, here the eggs are the protagonists and are creamy thanks to the cream that is added.


  • 2 leaves of broken pasta or prepared breeze paste
  • 1 spring onion
  • 4 free-range eggs
  • 4 tablespoons liquid cream (can be for cooking)
  • a little chopped chives
  • 50g chopped Serrano ham
  • 40g grated Parmesan cheese
  • salt
  • freshly ground black pepper


We preheat the oven to 180 degrees

We forge the molds that we will use with the breeze paste. It is NOT necessary to grease them because this dough carries a lot of butter and that makes it not stick to the mold.

We cover each pan with a little baking paper and fill with baking ceramic balls. This will prevent the dough from going up and then we can fill the tartlets without any difficulty.

Meanwhile, finely chop the onion and in a drop of oil we salt it over medium-low heat until soft.

When the tartlets are ready, remove the paper with the baking balls. We put a teaspoon of caramelized onion on each tartlet. We spread a tablespoon of chopped Serrano ham over each tartlet on top of the onion.

We crack an egg and put it in a bowl. We let him fall carefully. on the tartlet taking care that the yolk is rather aside. Add to finish filling the tartlet two tablespoons of liquid cream and a little salt and freshly ground black pepper.

We bake for 8 to 10 minutes until the white is cooked but the yolk is not: depending on how we like eggs we will need more or less time.

Remove our egg tartlets from the oven with ham and let it cool for a minute. Carefully tow the eggs to the creamy dish with ham and serve accompanied by cherry tomatoes and a little salad.

Tips and Tricks

  • If you want the yolk to be completely raw, bake the eggs without the yolk, only with the white, and once ready, by the yolk on top
  • You can use salmon instead of ham and accompany a bechamel sauce
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 4 tartlets

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