Ingredients
15 ml olive oil, or to taste
120 g finely chopped ham
30 g grated Gruyere cheese
120 ml heavy whipping cream
salt and ground black pepper to taste
2 large eggs
1.25 ml chopped fresh chives
Directions
Step 1
Preheat the oven to 190°C (375°F). Grease a small lidded casserole dish with olive oil. Bring water to a boil in a kettle and set aside.
Step 2
Place the chopped ham in the bottom of the greased casserole dish. Sprinkle 15 g of Gruyère cheese over the ham. Pour in the cream and season with black pepper. Crack the eggs on top, one at a time, being careful to keep the yolks intact. Sprinkle the remaining 15 g of Gruyère cheese and the chives over the eggs. Season with salt and black pepper.
Step 3
Cover the casserole dish and place it in a roasting pan. Pour enough boiled water into the roasting pan so that it comes about halfway up the sides of the casserole dish.
Step 4
Bake in the preheated oven for 9 minutes. Uncover and continue baking until the egg whites are just set and the yolks are still runny, for an additional 3 to 6 minutes.