Eggs en cocotte with Korean ham
Eggs en cocotte is a French dish of baked egg. You smear the inside of ramekins with oil (or softened butter which I prefer), crack an egg or eggs directly into each ramekin, and add whatever delicious ingredients you fancy — herbs, cheese, cream… Then, you bake the eggs in a water bath until the whites are set but the yolks are still runny.
Servings 2 people
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.