A great way to use up a little bit of ham and cheese, when you only have enough for a little taste for everyone. Also known as “Ouefs en Cocotte” or Shirred Eggs, these are a great variation when you tire of plain old fried and scrambled eggs. My daughter is now getting tired of cheese omelets, I told her the other day it was time to find a new way to lover her eggs! So, we’ll find out today. There isn’t really a recipe for this, just guidelines and proportions.
To serve 4, you will need approximately:
- 8 eggs
- 2 tablespoons butter or some vegetable spray
- about 1/2 cup of a meat or vegetable, such as, baked ham, bacon, smoked salmon, sauteed mushrooms, creamed spinach, diced tomatoes,
- about 1/2 to 3/4 cup shredded cheese, such as cheddar, parmesan, gruyere, pepper jack, gouda, edam. Today, I used a very tiny piece of Parrano that had been lurking in the cheese drawer for a few months.
- minced shallots, leeks, onion, red onion, chives, green onions, or minced garlic. The milder your allium of choice, the more you might want to use; the stronger the allium (garlic), only a small amount is needed.
- about 1/2 cup heavy cream
- salt and pepper
Butter the ramekins lightly. Place a sprinkle of ham, cheese and onion on the bottom.
Crack an egg into a cup, and gently pour into the ramekin. Top with a little bit of cheese and ham. Crack a second egg into a cup, and pour into the same ramekin.
Top with the remnants of ham, green onion, cheese, and salt and pepper, and a bit of heavy cream, if desired. The cream does add richness to the dish.
Bake in 350 degree oven for 10 to 12 minutes.
NOTE: If you have to used a convection oven, set the temp to about 320, or you will end up with very rubbery eggs (like we did). I’ve made these before in regular ovens, and they always turned out perfect.