Called en cocotte in French or shirred eggs, these baked eggs are cooked in individual dishes. Add a little flavorful ham or salami to the bottom of each, goat cheese to the top.
|2||tablespoons unsalted butter|
|2||slices ham or 12 slices salami, finely chopped|
|Salt and pepper, to taste|
|1||small log (4 ounces) plain goat cheese, thinly sliced|
|2||tablespoons chopped fresh parsley|
2. Butter the ramekins or cups generously. Add the ham or salami. Break an egg into each cup. Sprinkle with salt and pepper. Add goat cheese to each dish to cover the tops (it's OK if the cheese crumbles). Set the dishes in the roasting pan and pour in enough boiling water to come halfway up the dishes.
3. Bake for 15 minutes or until the whites set (the tops will puff a little). Sprinkle with parsley and set each on a small plate. Serve with small spoons.