Eggs en Cocotte with Sweet Slice Uncured Ham & Swiss
This classic French dish offers an effortless, elegant way to serve breakfast that’s perfect for any size of company. Simply bake eggs in ramekins along with fresh herbs, Sweet Slice Uncured Ham, and Imported Switzerland Swiss Cheese, and enjoy.
Pre-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 and flavor with some truffle oil. Now simmer the mixture at medium heat for about 6 minutes while stirring.
In the meantime cube the ham and slice the mushrooms. Mix the ham, cheese, and mushrooms together and add to 4 small round ceramic cocottes. Place on a deep baking tray.
Pour the hot cream mixture into the small cocottes over the ham/cheese mixture.
Carefully slide in a beaten egg white & a whole egg to each cocotte. (Make sure the egg yolk remains intact!)
Place 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.
In 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.