Baked Eggs (Oeufs Cocotte) with Ham

Ingredients

• 80 g sliced ham
• 1 tsp butter
• 50 g freshly grated Gouda
• 4 large eggs
• pepper (ground)

Instructions

1. 1.

   Cut the ham into small pieces. Butter the ramekins and add the ham, pressing it in with a spoon. Sprinkle with cheese. Crack each egg into its own ramekin, letting it slide in without breaking the yolk.

2. 2.

   Place the ramekins in a water bath about 2 cm high (use hot water if possible) and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for about 10–15 minutes until the whites are set. Season with pepper.