Baked Eggs with Ham
Tom Aikens' Baked Eggs with Ham and Parmesan
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
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
Procedure
- 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.
- 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.