Œuf Cocotte au Jambon et Comté

Preheat the oven to 375°F (190°C).

Grease four ramekins with butter to prevent sticking.

In each ramekin, place an equal amount of diced ham at the bottom.

Crack one egg into each ramekin over the ham.

In a separate bowl, whisk together the heavy cream, salt, and pepper.

Pour the cream mixture evenly over the eggs in each ramekin.

Sprinkle the grated cheese on top of each ramekin.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (this is a water bath).

Bake in the preheated oven for about 15-20 minutes, or until the eggs are set to your liking.

Remove the ramekins from the water bath and let them cool slightly before serving.

Garnish with chopped chives before serving.

Equipment Needed

Spice Level: