Baked Eggs in Ramekins

Method

1. 1
   Preheat the oven to 210°C (410°F). Generously butter 4 ramekins and place them in the refrigerator. Rinse, dry and finely chop the chives. Cut the ham into small cubes.

   💡 Tip

   Buttered ramekins chilled in the fridge help the cream stick to the sides and make it easier to serve. Don't skip this step.
2. 2
   Pour a layer of single cream into each ramekin to cover the base. Divide the ham cubes and half the chives between them. Crack one egg into each ramekin. Season with salt and pepper and sprinkle with a pinch of nutmeg. Finish with the remaining cream and chives.

   💡 Tip

   Nutmeg is powerful. A small pinch is enough, don't use the full half teaspoon if your hand isn't steady.
3. 3
   Place the ramekins on a baking tray and bake for 10 minutes at 210°C. Serve immediately straight from the oven.

   💡 Tip

   The white must be set, the yolk still runny: that's the golden rule. Start checking at 8 minutes. As soon as the white is opaque and the yolk still shiny, take them out immediately. Never go beyond 15 minutes.