Ingredients:
50g Ham, cut into cubes
4 Eggs
4 tsp Whipping or Single cream
Chopped chives or other dried herbs (optional)
salt and pepper to taste
Method:
- Preheat oven to 190C.
- Smear the inside of two ceramic ramekins or two small oven-proof with butter.
- Divide the ham among the two cups. Crack two eggs into one.
- Spoon 2 tsp of cream over the egg whites in each cup, being careful not to cover the yolks.
- Place the ramekins in a small roasting or cake tin.
- Pour hot water into the tin until it reaches halfway up the ramekins. Place pan in oven and bake for 15-20 mins, depending on how runny you like your eggs.
- Remove tin from oven, sprinkle salt and pepper over the eggs to taste. Scatter herbs over them.
- Serve with buttered toast.
Kitchen note: If you do not like ham ~ saute some mushroom in butter, smoked salmon, bacon and grated cheese are other possibilities. - Recipe from Hunger Management, Sunday Times
