Eggs en cocotte

📝 Ingredients

• 3 pieces of serrano ham
• 12 eggs
• 12 tsp whipping cream
• butter (to butter the moulds)
• to taste salt and pepper
• fresh thyme to garnish

👨‍🍳 Instructions

1. 1Put the pieces of serrano ham on baking paper or silpat and take to a preheated oven at 160C for 10-15min or until very crispy. To know if they're done take them out and let them cool down. If you can break them with your hands then they're done. If they don't, put them back.
2. 2Use your fingers to break them up into small chips.
3. 3Butter the containers / moulds.
4. 4Put an egg in, add 1 tsp of cream, serrano ham chips and season with salt and pepper. Repeat for every container.
5. 5Make another layer just like the one you did before.
6. 6Finish with a 3rd egg, salt and pepper (no cream nor serrano ham).
7. 7Take to a preheated oven at 160C in a bain marie for 15-20min or until you feel with the gentle touch of your finger that the egg whites are cooked but the yolk still runny.
8. 8Remove from the oven and serve immediately (they keep cooking once out of the oven), decorating with extra serrano ham and thyme leaves.