Baked eggs with smoke ham

When it is cold outside, there is nothing better than a warm breakfast and put sandwiches aside until the Spring. The image of a liquid egg yolk makes me happy in a cloudy day. This is an express antidepressant therapy. The recipe is from Michel Roux cookbook “Eggs”.

Ingredients (make 4 portions)
1 oz (30 g) soft butter
salt, freshly ground pepper
4 eggs
3 oz (80 g) lightly smoked diced ham
4 tbsp double cream


Method
Preheat the oven to 360F /180 oC. Grease four small baking dishes, sprinkle with salt and pepper. Beat in one egg to each baking dish, put ham and 1 tbsp double cream on top. All baking dishes place in a large baking dish filled up ½ heights with boiling water. Bake for about 10 min, serve with bread.