Bake eggs in ramekin pots, called ‘en cocotte’, with a smooth ham coating beneath, for a quick and easy lunch break or evening meal that is light and delicious. It simply needs toasted wholemeal bread or baked finger toasts to accompany.

Baked egg recipe

25 min
Serves 4


  • 5g unsalted butter, softened
  • 125g thickly sliced ham, fat removed, diced
  • 5 1/2 tbsp double cream
  • 4 eggs
  • 25g mature Cheddar cheese, finely grated

Preparation Method

  1. Preheat the oven to 180°C ( 160°C fan oven ), gas 4 . Butter 4 ramekin pots generously.
  2. Separate the ham among the ramekins, then simply spoon 1 tsp of cream into every one. Break an egg into every ramekin. Spoon a single tbsp cream over every single egg, and season.
  3. Put the cheese over the surfaces.
  4. Place the ramekins in a not so big roasting tin then add in a good amount of hot water to come halfway up the edges of the pots. Move the tin to the stove and bake for 10-15 min, depending on how well you want the eggs cooked. Serve sizzling .

Find More Recipes by:

Dish Type: Lunch time
Cooking Method: Bake/ Roast
Skill Level: Easy
Ingredients: Butter, Cream, Eggs,

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