Aperitif / Brunch

Recipe

1. Preheat the oven to 180°C, top/bottom heat. Pour 2-3 cm of hot water into an ovenproof dish and place it on the bottom of the oven to create a humid atmosphere.
2. Generously butter 4 ramekins. Divide half of the torn cured ham among the ramekins.
3. Crack 2 eggs into each ramekin, add the remaining ham, then pour 1 tablespoon of EKABE whipping cream into each one.
4. Bake the ramekins for 12–14 minutes for runny yolks or 16–18 minutes for firm yolks.
5. Season with salt and pepper, sprinkle with chives and serve the Eggs En Cocotte with crusty bread or, even better, toasted soldiers.