Eggs and ham cocotte
May 23, 2015
Print the recipe
Paprika delicately perfumes the breakfast eggs and ham. A delicious and comforting brunch dish of eggs en cocotte with ham and bread fingers.
Rate this recipe
General informations
Ingredients
1. Cut the ham into fine strips. Pour the cream in a large bowl. Add salt and pepper. Preheat the oven at 220°C (th. 7/8).
2. Buttered 4 ramekins. Divide the cream in each ramekin, break 1 egg in each. Add the ham. Salt, freshly ground pepper and paprika.
3. Place the ramekins on an oven dish with high borders. Pour 1 glass of water in the tray. Bake for 5 to 6 minutes.
4. During this time, grill the bread lightly, then cut into fingers and butter them lightly.
5. Serve the eggs cocotte out of the oven with the bread fingers.
Photo credit : Sucré Salé
Comment on this post
Gourmand Asia
