Baked Eggs with Ham and Gruyère

Name: Baked Eggs with Ham and Gruyère
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 4 pieces Eggs; 50 g Cooked ham; 40 g Gruyère cheese; 2 tablespoons Heavy cream (30-36%); 1 teaspoon Butter; 1 pinch Salt; 1 pinch Freshly ground black pepper; 1 tablespoon Fresh chives

Delicate eggs baked in individual ramekins with aromatic ham and melting Gruyère cheese. A simple yet elegant way to enjoy breakfast, perfect for dipping a crispy baguette. This dish is baked in the oven to achieve a creamy consistency.

Prep Time:10 minutesCook Time:20 minutesServings:2

by vxda

Ingredients

4piecesEggs
50gCooked ham
40gGruyère cheese
2tablespoonsHeavy cream (30-36%)
1teaspoonButter
1pinchSalt
1pinchFreshly ground black pepper
1tablespoonFresh chives

Instructions

Preheat the oven to 180°C.
Prepare two small ramekins.
Cut the cooked ham into small cubes, and grate the Gruyère cheese on a coarse grater.
Grease each ramekin with butter.
Spoon half of the diced ham and grated Gruyère cheese into the bottom of each ramekin.
Carefully crack two eggs into each ramekin, being careful not to break the yolks.
Season the eggs with salt and pepper.
Pour one tablespoon of heavy cream over each egg. You can also sprinkle a little Gruyère cheese on top if you want a more golden crust.
Place the ramekins in a larger oven-safe dish. Pour hot water into the dish so that it reaches about halfway up the sides of the ramekins (water bath).
Place the dish with the ramekins in the preheated oven and bake for about 15-20 minutes. Baking time may vary depending on the desired consistency of the yolks – bake for less time for runny yolks, and longer for more set yolks. The whites should be set, and the yolks creamy.
Remove the ramekins from the water bath and carefully remove them from the dish.
Serve immediately, preferably sprinkled with freshly chopped chives and with a crispy baguette for dipping.