Crêpe with egg and ham

Adapted from Martha Stewart magazine – FOOD everyday (jan/feb 2011). You can use basic crêpes or gluten, dairy and nuts free crêpes


Preheat oven to 350F. Place 4 crêpes on rimmed baking sheet. Place 2 slices black forest ham (I used uncured slow cooked ham) on each crêpe. Crack 1 large egg into center of each; fold edges toward center. Season with salt and pepper, Bake until egg white is set and yolk is still runny, 12 minutes. Top with chopped fresh chives.

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