Eggs with ham and Comté en cocotte

You can make them in the oven or in the microwave, and I assure you that this recipe for eggs in mini-cocotte with ham and cheese will become part of the family's weekly recipe book from the moment you try it.

This is a very easy recipe to prepare, which you can make in the oven or in the microwave in 2 minutes. Which recipe will beat this record? Plus, you'll make it with 3 of the most commonly used ingredients in the kitchen. It's a guaranteed success, you'll look good and it'll be ready before you can say "Let's eat!"

Besides making the recipe, I also invite you to discover the new mini cocottes from Emile Henry : these new high-design ceramic casseroles are as beautiful as they are functional, and you can use them as mini cocottes, as bowls, as soup tureens, and to enjoy eggs at the table thanks to that very special lid they have made. Bravo, Emile Henry!

I leave you with the written step by step and you will also see it in the video recipe below.

Ingredients (for each mini cocotte)

• 2 M eggs, at room temperature
• 20 g Comté cheese
• 25 g cooked ham
• 35 g of whole heavy cream
• Parsley and chives
• Ground pepper
• Flower of salt

Preparation

1. Preheat the oven to 220°C (see notes if you are making them in the microwave).
2. Cut the Comté cheese into cubes or grate it, as you prefer.
3. Cut the ham into cubes or strips.
4. Chop some chives and some parsley leaves.
5. Place the herbs, cream, Comté cheese and ham directly into the Emile Henry mini-cocotte .
6. Add salt and pepper and separate the ingredients so that you make a hole in the center of the casserole dish. Break the shell of the eggs and gently pour them into the space you have provided.
7. Cover the mini cocotte and bake for 12 to 15 minutes at 200 ºC.
8. Remove from the oven and place on a wooden board to rest for 5 minutes.
9. Before serving, remove the lid and garnish with some more fresh herbs and a few flakes of salt on top of the egg. And serve with bread – it’s almost a must!

Then, just before serving, I remove the lid, add the rest of the fresh herbs and a pinch of fleur de sel.
Tips and advice
I can also cook this preparation in the microwave for 1 minute 50 seconds at 750 watts of power and let it rest for a good 3 minutes before opening and eating.

Grades

• Prepare the recipe in the microwave in 2 minutes! You can also cook the eggs in the Emile Henry mini-cocotte in the microwave. Place the casseroles with their lids in the microwave and set to 750 W for 1 min 50 seconds, then let sit for 2 more minutes before eating.
• The good thing about doing it in the oven, beyond the controversy over whether or not it is preferable to use microwave ovens, is that in the oven you will do a gradual cooking and you will be able to control the cooking of the egg more closely, apart from that you will be able to get a toasted egg and ham that you will not get in the microwave.
• When removing the ceramic pieces from the oven, always place them on wood or a cloth: avoid direct contact with marble and other cold surfaces, to avoid sudden temperature changes in the ceramic (avoid thermal shock).