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
Ingredients
- 2 slices jambon de Paris
- 2 slices gruyère cheese
- 2 eggs
- butter
- salt and pepper
Note
For one serving. We cooked these eggs in an ovenproof rarebit dish.
- 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.
- 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.
- Serve immediately with lots of crusty baguette.