Per serving:
- Calories: 582
- Protein: 29g
- Total fat: 39g
- Saturates: 20g
- Carbs: 27g
- Total sugars: 7g
- Fibre: 1g
Truffled Ham and Eggs en Cocotte
A simple and luxurious way to cook eggs, made even more special when served with buttery brioche soldiers.
A delicious ham and egg recipe to try this Christmas morning.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
582
Ingredients
- 25 g butter, melted, plus extra to grease
- 4 large slices thick-cut ham
- 100 ml double cream
- 8 medium eggs
- 2 tsp. truffle oil
- 4 chunky brioche slices, cut from a loaf
- 1 Tbsp. finely chopped chives, to garnish (optional)
Directions
- Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease 4 x 200ml ramekins with butter and lay a slice of ham into each, so it lines the base and sides.
- Step 2Divide the cream between the ramekins, season, then crack 2 eggs into each. Drizzle 1/2tsp truffle oil over each and finish with a little extra freshly ground black pepper.
- Step 3Trim the side crusts from the brioche slices, then cut each slice into 4 strips. Put on a baking sheet and brush all over with the melted butter.
- Step 4Put the ramekins into a small roasting tin and pour in enough hot water to come halfway up the sides of the ramekins. Bake the eggs and brioche for 12-15min, or until the eggs are just set and the bread is golden.
- Step 5Sprinkle the chives, if using, over the eggs and serve hot with the brioche soldiers to dip.
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