This is my version of the classic oeufs en cocotte with an Irish twist. If you’ve baked your ham on Christmas eve this would make an excellent start to Christmas morning or it would be lovely as a simple supper.
15g butter, extra to grease
100g baby spinach leaves
100g hand-carved cooked ham, finely chopped
4 large eggs
4 tablespoons cream
25g (1oz) Cheddar cheese, finely grated
sea salt and freshly ground black pepper
buttered sourdough toast fingers, to serve
Preheat the oven to 180°C
Heat the butter in a small pan and quickly sauté the spinach until wilted. Season to taste and drain off any excess liquid. Butter 4 deep ramekins and a small mound of spinach in the bottom of each one, then scatter over the ham. Crack in an egg and season with salt, then add a tablespoon cream to each ramekin and sprinkle over the Cheddar.
Arrange the ramekins in a roasting tin and pour in enough boiling water to come about halfway up each ramekin. Place in the oven and bake for 15 minutes, until the eggs are just set but the yolks are still runny. Set a ramekin on a warmed plate and add sourdough toast fingers to serve.