Eggs with Ham and Comté in a casserole

You can bake them or cook them in the microwave, and I assure you this recipe for eggs in mini-casserole with ham and cheese will become part of the family's weekly recipe rotation from the moment you try it.

This is a super easy recipe to make; you can bake it or make it in the microwave in 2 minutes. What recipe will beat that record? Also, you'll make it with 3 of the most commonly used ingredients in the kitchen. It's a guaranteed hit, it will make you look good and you'll have it 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'll use them as mini cocottes, as bowls, as soup tureens and to enjoy eggs at the table thanks to that very special lid they've designed. Bravo, Emile Henry!

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

Ingredients (for each mini casserole)

• 2 medium eggs, at room temperature
• 20 g Comté cheese
• 25 g cooked ham
• 35 g heavy cream
• Parsley and chives
• Ground pepper
• Fleur de sel

Preparation

1. Preheat the oven to 220°C (see notes if you're going to make them in the microwave).
2. Cut the Comté into cubes or grate it, as you prefer.
3. Cut the ham into cubes or strips.
4. Chop a few chives stems and some parsley leaves.
5. Place directly into the Emile Henry mini-casserole the herbs, the cream, the Comté and the ham.
6. Salt, pepper and arrange the ingredients so you make a hollow in the center of the little casserole. Crack the eggs and gently pour them into that space you created for them.
7. Cover the mini casserole and bake for 12 to 15 minutes at 200 ºC.
8. Remove from the oven and place them on a wooden board to rest for 5 minutes.
9. Before serving, remove the lid and garnish with a few more fresh herbs and some flakes of salt on top of the egg. And serve with bread — it's almost essential!

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

Notes

• Make the recipe in the microwave in 2 minutes! You can also cook the eggs, in the Emile Henry mini-casserole, in the microwave. Put the small casseroles with their lid in the microwave, set 750 W for 1 min 50 seconds, and let rest for 2 more minutes before eating.
• The good thing about doing it in the oven, beyond the controversy over whether or not the use of microwave waves is preferable, is that in the oven you'll have a progressive cooking and you'll be able to control the egg's doneness more closely; plus you'll be able to achieve a browning of the egg and ham that you won't get in the microwave.
• When removing from the oven, always place the ceramic pieces on wood or on a cloth: avoid direct contact with marble and other cold surfaces to prevent sudden temperature changes in the ceramic (avoid thermal shock).