Baked Eggs ‘Paoli’

Name: Baked Eggs ‘Paoli’ (Oeufs au plat Paoli)
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: For four people
Cuisine: French
Ingredients: salt, pepper; salt, pepper; 20 g (¾ oz) butter; 250 ml (scant half pint) double cream; 60 g (2 oz) raw cured ham (Bayonne or prosciutto crudo); 60 g (2 oz) raw cured ham (Bayonne or prosciutto crudo); 60 g (2 oz) raw cured ham (Bayonne or prosciutto crudo); 8 new laid eggs

Oeufs au plat Paoli

Preparation info

For
four
people

Difficulty
Easy
Ready in
15 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

8 new laid eggs
60 g (2 oz) raw cured ham (Bayonne or prosciutto crudo<

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 200°C/400°F/Mark 6. Cut the ham into fine dice. Separate the eggs one at a time, putting the whites into a mixing bowl and dividing the yolks between four plates, putting two on each. Mix the cream into the whites, season with salt and beat w