Eggs en Cocotte

We made a huge baked ham this Christmas, basting it in juices, brown sugar and honey for just over 2 hours and it tasted absolutely fantastic. We then proceeded to spend the following week eating leftover ham in every conceivable style - with pasta, in a croissant, sandwich, grilled toast, quiche, in an omelette, stir fried with noodles even. But my favourite leftover ham dish was hands down, eggs en cocotte.

Don't let the fancy name scare you. Eggs en Cocotte is really just a stage name for "eggs baked in a ramekin" and it is so easy to make. You can make a light and healthy version if you like (just skip the cream), but I personally like mine a little bit naughty. Here's how.

Eggs en Cocotte (Makes 4)

Ingredients:

2 tablespoons butter
1 tablespoon chopped parsley
4 eggs
1/4 cup grated gruyère cheese

1/4 cup heavy cream

1/4 cup diced ham
Salt and pepper

Method

1. Preheat oven to 180°C (360°F). Grease 4 ramekins with butter.

2. Distribute the ham evenly amongst the ramekins, then add 1 tablespoon cheese on top.

3. Add 2 teaspoon cream then break an egg into each ramekin. Top with 1 teaspoon cheese.

4. Place the ramekins in a baking dish and pour water into the dish until halfway up the sides of the ramekins.

5. Bake for 12-15 minutes. Season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately.