French Crepes with Ham, Cheese, and Eggs
Savory crepes fold Gruyère, ham, and a runny fried egg into a crisp-edged, satisfying breakfast, brunch, or light supper.
Prep 5 min · Cook 15 min · Total 20 min · Makes 4 crepes
Ingredients
- 1 tablespoon unsalted butter, divided
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 4 cooked Basic Crepes
- 4 ounces grated Gruyère or other good melting cheese, divided
- 4 slices ham, optional, divided
- Minced fresh chives, for garnish
Directions
- Warm 1 teaspoon (5g) butter in a 10-inch nonstick, well-seasoned cast iron, or carbon steel skillet set over medium heat. Crack in the eggs and cook until the whites have firmed up while the yolks remain runny. Add salt and pepper to taste, then move the eggs to a plate.
- In that same skillet, melt 1/2 teaspoon (3g) butter, then lay in a crepe. Scatter 1 ounce (28g) grated cheese over the middle, add ham if you’re using it, and place a fried egg over the top. Tuck the crepe’s edges inward around the egg, keeping the yolk uncovered. Cook while gently swirling the pan until the underside turns crisp, then slide it onto a warmed plate. Do the same with the remaining crepes, cheese, ham, and eggs. Finish with chives and serve.