Emeril's Shirred Eggs

By pouncinpooh

Ingredients

• 1 teaspoon unsalted butter
• 4 thin slices Virginia ham (about 1/2 ounce each)
• 8 large eggs
• Salt and freshly ground black pepper
• 8 tablespoons heavy cream
• 8 tablespoons grated Swiss Cheese
• 2 teaspoons chopped Parsley
• 1 teaspoon chopped fresh Chives

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat oven to 375 F.

Butter 4 (6 ounce) ramekins with butter and lay 1 slice of ham in each so that it sits flat on the bottom. (It's ok if it comes up the sides.) Crack 2 eggs into 2 seperate small cups and pour simultaneously into 1 ramekin so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs and ramekins. Plave the 4 filled tamekins onto a baking sheet and transfer to oven. Bake intil the eggs are just beginning to set up and become opaque, 9-10 minutes.

Remove from the oven and sprinkle 2 tablespoons of cheese over the top of each. Then pour 2 tablespoons of heavy cream over each. Sprinkle eachwith parsley and chives and return ramekins to the oven. Cook until eggs are just set up, but the yolks are still runny, 10-12 minutes. Remove from the oven and serve immedately.