Cocotte Inspired Eggs
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
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1 tbsp butter
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1 cup thickened cream
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100g ham, finely chopped
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8 large eggs
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Salt and pepper
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50g Gruyere cheese, grated
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2 tbsp chives, finely sliced
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½ baguette, sliced and toasted
Method:
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Preheat the oven to 170°C.
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Butter the inside of the ramekins.
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Add 1 tbsp of the cream on the base of each ramekin.
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Divide the ham into the 4 ramekins.
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Crack 2 eggs on each. Season with a pinch salt and pepper.
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Pour in the rest of the cream on each ramekin
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Grate the Gruyere cheese on equal amounts and place the ramekins into a deep tray with a cloth on the bottom to prevent the water from boiling.
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Fill up the tray halfway up to the ramekins with boiling water and place the tray into the oven.
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Cook the eggs for 12 minutes until they are still a little wobbly in the middle.
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Remove from the water and serve with grilled or toasted baguette.
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Garnish with chives and enjoy.
