Oeufs plats jambon fromage

LP Oeuf plat

This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on.

I first saw this dish prepared many years ago at the venerable Paris winebar “A la Cloche des Halles”.  There, it is the bartender who cooks the eggs, using a tiny  foil-lined toaster oven behind the bar.  Obviously the technique is a bit different when using a full blown oven.

Ingredients

1 teaspoon unsalted butter
2 slices Parisian ham (boiled, unsmoked)
2 slices Comte cheese
2 farm eggs
Salt and fresh ground black pepper

Preparation

  1. Butter the bottom of a single serving gratin dish. Line the dish with the slices of ham.
  2. Crack the eggs into the dish on top the ham. Season with salt. Top the eggs with the slices of Comte cheese, making sure to completely cover them.
  3. Put the gratin dish on the bottom (not on a shelf) of a hot oven. Bake until the whites of the eggs are beginning to set around the edges but are still quite runny (about 5 minutes; time will vary depending on size of dish, oven etc.). Move the dish to under a hot broiler. Continue broiling until the desired doneness (for me, idea is the whites are completely set but the yolks are very runny).
  4. Finish the eggs with a big grind of black pepper. Serve immediately with fresh baguette.
  5. Finish the eggs with a big grind of black pepper. Serve immediately with fresh baguette.
This entry was posted in Savory Dishes and tagged , . Bookmark the permalink.

One Response to Oeufs plats jambon fromage

  1. Pingback: How to make food taste good with animal fats | The Greeting Station

Leave a Reply

Your email address will not be published. Required fields are marked *