Cook’s notes
In this recipe for eggs en cocotte, while the cooking method retains its French origins, the flavors have a decidedly Asian slant.
I added chopped Korean ham to make the dish more filling. Korean ham is available frozen or canned (I used frozen). Frozen or canned, Korean ham is on the sweet side. If unavailable, just use whatever ham you’ve got. You must have plenty of leftovers from your Christmas lunch / dinner.
Fried shallots were sprinkled over the eggs, ham and greens before the ramekins went into the oven. Fried shallots is a garnish that’s popular in Southeast Asia. You can buy them in pouches or jars, or you can make your own.
Sriracha was drizzled over the baked dish before serving. The heat provided a lovely contrast with the sweet Korean ham.
You’ll need ramekins to cook this dish. Mine were six inches in diameter and two inches high. Yes, on the large side because this dish of baked eggs and ham was meant served with crusty bread for lunch.
If you prefer something lighter, use smaller ramekins and crack just one egg into each one. The ingredients below should be enough for four small ramekins.
You’ll also need a baking dish large enough to fit the ramekins so that they don’t touch each other.
Eggs en cocotte with Korean ham
Ingredients
- 1 tablespoon butter softened
- 4 eggs
- 4 to 6 tablespoons chopped ham
- 4 to 6 tablespoons finely sliced greens I used leftover Romain lettuce
- 2 tablespoons cream milk is okay too
- salt
- pepper
- grated cheese whatever variety although a soft cheese that melts well is ideal; use as much as you like
- fried shallots
- Sriracha to serve
Instructions
- Preheat the oven to 350F.
- Boil water in a kettle and keep it simmering.
- Smear the insides of two ramekins with the softened butter.
- Crack two eggs directly into each ramekin.
- Sprinkle the eggs with a bit of pepper and salt.
- Scatter the ham and greens around the eggs.
- Drizzle the cream over the greens.
- Add cheese and sprinkle the fried shallots on top.
- Arrange the ramekins in a baking dish.
- Pour enough boiling water into the baking dish (be careful not to drip any into the ramekins) so that the lower half of the ramekins are submerged.
- Bake at 350F for 10 to 12 minutes for runny yolks; longer if you want the yolks to be firm.
- Drizzle with Sriracha before serving.
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