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Ingredients
Oeufs en cocotte
20 g (¾ oz) butter, melted
125 ml (4 fl oz/½ cup) cream
4 button mushrooms, finely chopped
40 g (1½ oz) ham, finely chopped
40 g (1½ oz) gruyère cheese, finely chopped
4 eggs
1 tablespoon finely chopped herbs such as chervil, parsley and chives
Method
1. Preheat the oven to 200°C (400°F/Gas 6) and put a baking tray on the top shelf.
2. Grease four ramekins with melted butter. Pour half the cream into the ramekins and then put a quarter of the mushrooms, ham and cheese into each. Break an egg into each ramekin. Mix the remaining cream with the herbs and pour over the top.
3. Bake for 15–20 minutes on the hot baking tray, depending on how runny you like your eggs. Remove from the oven while still a little runny as the eggs will continue to cook. Season well and serve immediately with crusty toasted bread.
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