Oeufs Cocotte (Baked Eggs)

Ingredients

• 1 tablespoon olive oil , or to taste
• 0.5 cups finely chopped ham
• 2 tablespoons grated Gruyère cheese
• 0.5 cups heavy whipping cream
• salt and ground black pepper to taste
• 2 large eggs
• 0.25 teaspoons chopped fresh chives

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.

2. 2

   Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.

3. 3

   Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.

4. 4

   Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.