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1
Preheat oven to 425F Spray four 8-ounce ramekins with non-stick cooking spray.
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2
In a small saute pan, heat olive oil over medium heat until shimmering.
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3
Add onion and saute until soft but not colored, 3-5 minutes.
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4
Add garlic and saute until fragrant, about 1 minute more.
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5
Divide evenly between prepared ramekins.
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6
Divide ham equally between ramekins.
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7
Add about 1/2 tbsp of chives to each ramekin, reserving the remaining tablespoon for garnish.
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8
Divide basil evenly between ramekins.
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9
Add 1 tbsp grated cheddar to each ramekin.
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10
Season each dish with salt and pepper.
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11
In a small bowl, beat 1 tbsp half-and-half with one egg.
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12
Pour into one ramekin and stir well to combine.
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13
Repeat until all four ramekins are prepared.
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14
Top each dish with 1 tsp grated parmesan.
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15
(Ramekins can be refrigerated at this point for up to two hours.
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16
).
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17
Place ramekins on a baking sheet and place in the preheated oven for 20-25 minutes (25-30 if refrigerated) until tops are golden and slightly puffed.
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18
Divide remaining chives between the ramekins, and serve warm with toast or biscuits.
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19
Leftovers can be kept refrigerated, covered, for up to 3 days.
