Baked eggs with ham, parmesan and thyme
Photo by Babiche Martens
- Heat oven to 170C. Butter 4 ramekins.
- Arrange the ham around the sides of each ramekin. Crack an egg into each, top with cream and some shaved parmesan. Add a few sprigs of thyme to each and season with salt and pepper.
- Place ramekins into an ovenproof dish and pour hot water around them to come halfway up the sides of each ramekin.
- Bake for approximately 10 minutes or until puffy and golden. While cooking, toast slices of pide bread.