Jessica Kuerten serves up this delicious starter Eggs en Cocotte and serves with buttered wheaten bread


  • 6 large fresh free range eggs
  • 80 g butter
  • 6 slices parma ham cut into thin strips
  • salt and freshly ground black pepper
  • 6 tblsp cream
  • 2 pint hot water
  • 6 slices wheaten break


  • Preheat oven to 180ºC/Gas 4.
  • Lightly butter six 3-inch ramekins and line the bottom with the strips of Parma ham. Break an egg into each ramekin and season well. Place a tablespoon of cream on top.
  • Place the ramekins in a deep baking tray and pour enough boiling water into tray to reach half way up the sides of the ramekins.
  • Place the eggs on the centre shelf of the pre-heated oven and bake for 15 minutes if you would like your eggs to be soft and runny, or 18 minutes if you would like them more set.
  • Serve immediately with buttered wheaten bread.
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