Eggs and ham cocotte
May 23, 2015
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Paprika delicately perfumes the breakfast eggs and ham. A delicious and comforting brunch dish of eggs en cocotte with ham and bread fingers.
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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
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