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6 Servings
|
5min prep.
10 min cook. |
Easy
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Ingredients
12 eggs
6 slices Iberian Ham (I use Paleta Iberica de Pura Bellota)
2 fl. oz heavy cream
½ tbsp fresh chives finely chopped
Ground black pepper
Preheat the oven to 400 degrees F.
Cover the bottom and sides of 6 ramekins with the Iberian Ham.
Divide the cream and chives among the ramekins and season with pepper. Do not add salt as the ham is already salted enough.
Carefully crack 2 eggs into each ramekin. Put water in a large baking dish to form a bain-marie. Put the ramekins in that bath and into the oven. Bake 10 to 11 minutes depending on your oven (the white should be cooked and the yolk should be runny).
Serve warm directly in the ramekins or turn out the ramekins onto a bed of lettuce.
12 eggs
6 slices Iberian Ham (I use Paleta Iberica de Pura Bellota)
2 fl. oz heavy cream
½ tbsp fresh chives finely chopped
Ground black pepper
Preheat the oven to 400 degrees F.
Cover the bottom and sides of 6 ramekins with the Iberian Ham.
Divide the cream and chives among the ramekins and season with pepper. Do not add salt as the ham is already salted enough.
Carefully crack 2 eggs into each ramekin. Put water in a large baking dish to form a bain-marie. Put the ramekins in that bath and into the oven. Bake 10 to 11 minutes depending on your oven (the white should be cooked and the yolk should be runny).
Serve warm directly in the ramekins or turn out the ramekins onto a bed of lettuce.
"Coddled eggs are the perfect brunch recipe! It is a nice alternative to scrambled eggs or omelette and an easy recipe which will probably impress your guests!
I use Paleta Iberica de Pura Bellota. If you have difficulty finding Iberian Ham you can replace it with your favorite cured ham." ~ Nathalie
I use Paleta Iberica de Pura Bellota. If you have difficulty finding Iberian Ham you can replace it with your favorite cured ham." ~ Nathalie