Method

Shred ham into strips and place in four greased half-cup ramekins or small cups without letting ham hang over.  You are building a nest for the eggs.  Sprinkle cheese over the ham, dividing between the four ramekins. 

Break one egg each into ramekins over the cheese. Season lightly with salt (remember ham is salty) and give a twist of the pepper mill over each ramekin. Put ramekins on a wire rack in a large shallow baking pan and pour hot water to come three-quarters of  the way up the sides of the dishes. Cover pan with a lid and cook over a medium heat for 5 minutes or until whites are firm. Remove ramekins carefully from water and serve immediately.

Serves 4.  

Contributor: Robert Greenbrier

 

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