Oeufs plats jambon fromage

This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on.

I first saw this dish prepared many years ago at the venerable Paris winebar “A la Cloche des Halles”.  There, it is the bartender who cooks the eggs, using a tiny  foil-lined toaster oven behind the bar.  Obviously the technique is a bit different when using a full blown oven.


Oeufs plats jambon fromage


  • 2 slices jambon de Paris
  • 2 slices gruyère cheese
  • 2 eggs
  • butter
  • salt and pepper


For one serving.  We cooked these eggs in an ovenproof rarebit dish.

  1. Coat the bottom of a baking dish with butter.  Line the bottom of the dish with the sliced ham.  Crack the eggs onto the ham, being careful not to break the yolks. Season with salt.
  2. Top the eggs with the sliced gruyère, being careful to fully cover the yolks.  Put on the bottom of a very hot oven for 6 minutes, turning once after 3 minutes.  Continue cooking under a hot broiler until the desired egg doneness is reached.
  3. Serve immediately with lots of crusty baguette.


Tagged , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top