Baked eggs with bayonne ham & parsley cream

Baked eggs with bayonne ham & parsley cream

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

Simple, bold flavours are the secret of this dish, and the flavours you could add are endless: try mushrooms, salmon, chicken – or ham, as here.

Ingredients

Quantity Ingredient
40g butter, softened
4-8 slices bayonne ham
8 eggs
2 tablespoons chopped flat-leaf parsley
100ml double cream
sea salt
freshly ground black pepper
crusty french bread, to serve

Method

  1. Preheat the oven to 150°C.
  2. Generously butter 4 individual ovenproof dishes or ramekins and place on a baking tray. Divide the ham slices between the dishes, laying them over the base and up the sides. Crack 2 eggs into each dish and then top with some of the parsley and the cream. Season with salt and pepper and bake for 12–15 minutes until the eggs are just set.
  3. Scatter over a little more parsley and serve warm, with crusty French bread.
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