Ham and eggs are probably the two most used ingredients in a Spanish recipe. Huevos con jamón en cocotte utilises both of these. Any self respecting Spanish kitchen will always have some jamón and eggs in – so it’s a great emergency dish. Keep it simple… keep it tasty!
- 1 egg
- 1 slice of good quality Spanish ham
- A teeny bit of olive oil
- A good glug of cream
- 1 small ramekin
- Pinch of salt
- Put the teeny amount of oil in the bottom of a ramekin
- Pop in the slice of ham. You can chop it or dice it if you like
- Break the egg on top
- Sprinkle the pinch of salt on top
- Pour in the cream – it should just about cover the egg – it’s a matter of taste
- Put into a medium hot oven for 5 minutes or so
- If you like, you can sprinkle on a pinch of pimenton or freshly ground cinnamon
- Serve hot
This is a really simple and easy lunch… or you could also serve it as a starter for friends… or as a tasty supper. We like it served with some crusty bread, or with toasted “soldiers” for dunking.
The cream you use is entirely up to you. Of course it is more decadent to use a thick cream, but if you are watching your weight… then perhaps a single cream is better. It especially works well with the “nata” that you find in all Spanish supermarkets.