Oeufs en Cocotte with Chives and Ham

Name: Oeufs en Cocotte with Chives and Ham
Yield: Serves 4
Cuisine: French
Ingredients: 15 g (½ oz) butter; ½ tablespoon finely chopped chives; 30 g (1 oz) raw cured ham such as Bayonne or Parma, diced; salt and freshly milled black pepper; 30 g (1 oz) raw cured ham such as Bayonne or Parma, diced; 30 g (1 oz) raw cured ham such as Bayonne or Parma, diced; 4 new-laid eggs; salt and freshly milled black pepper; 150 ml (¼ pint) double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This is a slight adaptation of a lovely little dish of baked eggs from the famous Troigros brothers of Roanne.

Ingredients

4 new-laid eggs
150 ml (¼ pint) double cream
salt

Europe
France
Roanne
Mediterranean
Gluten-free
Baking

Method

Carefully separate the eggs, keeping the yolks whole. Place the whites in a mixing bowl and put each of the yolks in a saucer.

Mix the cream with the egg whites, season with a little salt and beat with a whisk for 30 seconds. Stir in the ham and the chives.

Heat four 75ml (2½ fl oz) ovenproof cocotte dishes in a moderately hot oven (