Starter · French
Baked Eggs in Ramekins
20 min4 servingsEasy
A starter that looks impressive with almost nothing. Egg, cream, ham, chives: 10 minutes of prep, 10 minutes in the oven, and you're serving something that feels restaurant-level. The secret: watch the cooking closely to keep the yolk perfectly runny.
Equipment needed
- Oven
- Ramekins
- Baking sheet
- Knife
- Cutting board
Allergens
EggsMilk
Nutrition facts
- Calories
- 210 kcal
- Protein
- 9.2 g
- Carbs
- 1.7 g
- Fat
- 18.1 g
- Fibre
- 0.1 g
- Sodium
- 274 mg
Method
- 1Preheat 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.💡 The whyButtered ramekins chilled in the fridge help the cream stick to the sides and make it easier to serve. Don't skip this step.
- 2Pour 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.💡 The whyNutmeg is powerful. A small pinch is enough, don't use the full half teaspoon if your hand isn't steady.
