Egg pots with ham and cheese

    25 min

    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!

    8 people made this

    Serves: 4 

    • 5g unsalted butter, softened
    • 125g thickly sliced ham, fat removed, diced
    • 5 1/2 tbsp double cream
    • 4 eggs
    • 25g mature Cheddar cheese, finely grated

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 180°C (160°C fan oven), gas 4. Butter four ramekin dishes generously.
    2. 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.
    3. 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.

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    Reviews in English (1)


    Very good! I did bake them for 20 minutes though.  -  22 Jul 2015