Oeufs en cocotte with ham and Gruyère

Baked eggs in small ramekins, gently cooked in a bain-marie in the oven. You can easily create your own variations.

Ingredients:

• 4 eggs
• 4 tablespoons cooking cream
• 4 tablespoons grated Gruyère
• 4 tablespoons diced ham
• Butter for greasing
• Salt and pepper

Equipment:

• 4 small ramekins
• Oven dish large enough to hold the ramekins

Instructions:

1. Preheat the oven to 180°C.
2. Pour hot water into the large oven dish, leaving room for the ramekins.
3. Grease the ramekins with butter.
4. Divide the ham into the ramekins.
5. Add 1 tablespoon of cream to each ramekin.
6. Crack one egg into each ramekin, keeping the yolk whole.
7. Season with salt and pepper.
8. Sprinkle the cheese over the egg whites, avoiding the yolks.
9. Place the ramekins in the oven dish and put it in the oven.
10. Bake for 10–12 minutes. The yolks should remain soft.