Ingredients
1
1 servings
- •2 large eggs
- •1 tablespoon heavy cream
- •2 tablespoons Freshly grated Gruyère cheese
- •2 tablespoons ham steak, cut into small cubes
- •1 teaspoon kosher salt
- •2 slices crusty bread
- •1 tablespoon unsalted butter
- •1 pinch of flaky sea salt
- •freshly ground black pepper
- •red pepper flake
- •finely chopped fresh chive
- •small ramekin or cocotte with lid, or foil if the ramekin doesn't have a lid
Instructions
- Preheat the oven to 350°F (180°C). Bring about 2 cups of water to a boil in a small saucepan.
- Carefully crack the eggs into a ramekin or small cocotte. Add the cream, kosher salt, Gruyère, and ham.
- Cover the ramekin with a lid or foil and place in a high-walled baking dish. Carefully pour the boiling water into the dish, so it comes about two-thirds of the way up the sides of the ramekin.
- Carefully transfer the entire dish to the oven and bake for 20 minutes, until the egg whites are cooked but the yolks are still runny.
- Meanwhile, heat a medium pan over medium-high heat. Spread the butter over both sides of the bread and toast in the pan for 2-3 minutes per side, until golden brown.
- Remove the baking dish from the oven and carefully lift the ramekin out.
- Garnish the eggs with flaky salt, black pepper, red pepper flakes, and chives. Serve with the toasted bread.
- Enjoy!
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