Ham and Egg Roll Ups with Parmesan Cream Sauce

This sunny dish is bursting with savory flavors. The cream sauce adds a lighter tang and a hint of spice. It’s the perfect brunch dish.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 4 large eggs
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. lemon pepper
  • 1 tsp. dried basil
  • 1⁄2 cup baby spinach, roughly chopped
  • 4 Tbsp. grated Parmesan cheese, divided
  • 4 slices (1⁄8 inch thick) Black Forest ham
  • 1⁄2 cup heavy cream
  • 2 1⁄2 tsp. Dijon mustard


  • Preheat oven to broil.
  • Heat olive oil in a medium skillet over medium heat. Whisk eggs, salt, lemon pepper, basil, spinach, and 2 tablespoons Parmesan in a medium bowl. Add eggs to pan and cook, breaking up mixture with a spatula until desired doneness, about 2 to 4 minutes.
  • Divide eggs between ham slices and roll up. Place seam-side down in a baking dish. Broil for 5 to 7 minutes or until crispy around the edges.
  • Heat cream in a small saucepan over medium heat for 3 to 5 minutes, or until just simmering. Add mustard and remaining Parmesan and cook 2-3 minutes until cheese is melted. Serve sauce over ham and eggs.