- 2 tbsp (30g) softened butter
- salt and freshly ground pepper
- 4 eggs
- 3 1/2 oz (80g) lightly smoked ham, diced
- 4 tbsp heavy cream
- 8 freshly toasted skinned hazelnuts, halved
Preheat the oven to 325 (170C). Take 4 cocotte molds, preferably glass, about 2 1/2 inches (6cm) in diameter and 2 1/2 inches (6cm) deep, and brush with softened butter. Season lightly with salt and pepper.
Carefully tip an egg into each mold, then scatter the diced ham and spoon the cream over the egg whites. Bake the eggs until cooked to your liking.
Put a cocotte on each plate. Arrange 4 toasted hazelnut halves around each egg yolk and serve immediately.