Eggs en Cocotte with Sweet Slice_® Uncured Ham & Swiss

Instructions

1. 01Pre-heat the oven to 350° F. Add the milk and heavy cream to a small pot, season with a pinch of salt, pepper and freshly ground nutmeg. Simmer the mixture at medium heat for about 6 minutes while stirring.
2. 02Cube the ham and saute the sliced mushrooms. Mix the ham, cheese, and mushrooms together and add to 4 small round ceramic cocottes. Place on a deep baking tray.
3. 03Pour the hot cream mixture into the small cocottes over the ham cheese and mushrooms
4. 04Carefully slide in a beaten egg white & a whole egg to each cocotte. (Make sure the egg yolks remains intact)
5. 05Place the deep baking tray in the center of the hot oven and pour in as much boiling water until the small cocottes are half standing in water. Bake for about 8-10 minutes. When ready the egg yolk and the cream should still be fine and creamy.
6. 06In the meantime cut the chives into fine rings. Remove the cocottes from the oven, season the egg yolk with a pinch of salt and pepper and sprinkle with the finely-chopped chives.

Made with

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Sweet Slice_® Boneless Smoked Uncured Ham

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Gold Label Imported Switzerland Swiss_® Cheese