Oeufs en cocotte

Baked Eggs

serves 4

1 tablespoon butter, melted

125 ml (4 fl oz/½ cup) thick (double/heavy) 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, chives

Preheat the oven to 200°C (400°F/Gas 6) and put a baking tray on the top shelf. Grease four ramekins with melted butter. Pour half the cream into the ramekins and then put a quarter of the mushroom, ham and cheese into each. Break an egg into each ramekin. Mix the remaining cream with the herbs and pour over the top.

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. Serve immediately with crusty toasted bread.