Baked eggs, ham and parmesan

Baked eggs, ham and parmesan
  • Serves: 4
  • Prep: 5 mins
  • Cook: 10 mins

Ingredients

  • butter, for greasing
  • 4 thin slices of Parma or Bayonne ham
  • 200g crème fraîche
  • 4 large British Lion eggs
  • 40g Parmesan cheese, grated
  • sea salt and freshly ground black pepper
  • toasted brioche, to serve

Method

  1. Brush 4 ovenproof ramekins with butter. Preheat the oven to 150C/Gas 2. Cut the ham into thin strips and place some in the bottom of each ramekin. Add a tablespoon of crème fraîche and season with salt and pepper. Repeat the layers, then crack an egg on top, sprinkle with some Parmesan cheese and season again.
  2. Place the ramekins in the preheated oven for about 10 minutes or until the whites are cooked and the yolks are still wobbly. Serve with some toasted brioche.

From Tom Aikens: "Easy" published by Ebury Press, £25.00 HB.

Click on the stars to rate this recipe:

3.4 / 5 rating (14 votes)

You might also like

Jill Dupleix's Little Egg & Ham Pies

Little egg & ham pies

Serve hot for supper, warm for brunch, or at room temperature in a school lunch box or picnic hamper...
Baked eggs and beans

Baked eggs and beans

This dish is inspired by a classic dish ‘eggs en cocotte’ - eggs baked in the oven with a...