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The classic French name for this type of egg dish is Oeufs En Cocotte, and it is named after the dishes in which the eggs are cooked, which are called ramekins and look like mini souffle dishes with enough space for baking eggs. Information from Delia On Line
- 50g Ham, cut into cubes
- 4 Eggs
- 4 tsp Whipping or Single cream
- Chopped chives or other dried herbs (optional)
- salt and pepper to taste
- Preheat oven to 190C.
- Smear the inside of two ceramic ramekins or two small oven-proof with butter.
- Divide the ham among the two cups. Crack two eggs into one.
- Spoon 2 tsp of cream over the egg whites in each cup, being careful not to cover the yolks.
- Place the ramekins in a small roasting or cake tin.
- Pour hot water into the tin until it reaches halfway up the ramekins. Place pan in oven and bake for 15-20 mins, depending on how runny you like your eggs.
- Remove tin from oven, sprinkle salt and pepper over the eggs to taste. Scatter herbs over them.
- Serve with buttered toast.
- Kitchen note: If you do not like ham ~ saute some mushroom in butter, smoked salmon, bacon and grated cheese are other possibilities. – Recipe from Hunger Management, Sunday Times