About this recipe:Bake eggs in ramekin dishes, known as ‘en cocotte’, with a creamy ham layer beneath, for a fast and simple lunch or supper that's light and tasty. It just needs toasted wholemeal bread or baked finger toasts to accompany. Delicious!
5g unsalted butter, softened
125g thickly sliced ham, fat removed, diced
5 1/2 tbsp double cream
25g mature Cheddar cheese, finely grated
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 180°C (160°C fan oven), gas 4. Butter four ramekin dishes generously.
Divide the ham among the ramekins, then spoon 1 tsp of cream into each one. Break an egg into each ramekin. Spoon 1 tbsp cream over each egg, then season. Sprinkle the cheese over the tops.
Put the ramekins in a small roasting tin and pour in enough hot water to come halfway up the sides of the dishes. Transfer the tin to the oven and bake for 10-15 minutes, depending on how well you like your eggs cooked. Serve hot.