Recipes

Chosen from Michel Roux Sr's Eggs, he writes "Smoked ham and eggs are in perfect harmony here, and the toasted nuts add a contrasting texture and flavour. Serve with toast." This makes a perfect nursery-style supper for a Sunday night.

Serves 4

    30g unsoftened butter
    Salt and freshly ground pepper
    4 eggs
    80g lightly smoked ham, diced
    4 tbsp double cream
    8 freshly toasted skinned hazelnuts, halved

Method

Preheat the oven to 170C. Take 4 cocotte moulds, preferably glass, about 6cm in diameter and 6cm deep, and brush with softened butter. Season lightly with salt and pepper.

Carefully tip an egg into each mould, then scatter the diced ham and spoon the cream over the egg whites. Line a shallow roasting tin with greaseproof paper. Put in the ramekins and gently pour boiling water around them to come halfway up the moulds and place in the oven.

Check the baked eggs after 10 minutes; the egg white should be just set but the yolk should still be runny. If you prefer your egg a little more cooked, bake for another two or three minutes.

If you like this dish, try our recipe for Ham Terrine...