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Parmesan-Baked Eggs with Crispy Ham

Category: food


1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease four ovenproof tea cups or ramekins with a little butter and arrange on a baking tray.

2.  Melt the butter in a saucepan set over a medium heat until hot. Whisk in the flour and cook the roux for 2 minutes until blonde in appearance.

3.  Gradually whisk in the milk until incorporated. Bring to a simmer and cook until slightly thickened, about 4-5 minutes.

4.  Whisk in the Parmesan, eg yolk, and some salt and pepper to taste. Continue to simmer for 2-3 minutes until smooth.

5.  Crack the eggs into the tea cups. Carefully spoon over the Parmesan sauce before topping with chopped prosciutto.

6.  Bake for about 10-15 minutes until the eggs are set and the prosciutto is golden-brown and crisp.

7.  Remove from the oven and let cool briefly before serving with a garnish of micro salad.

  • Serves: 4
  • Time needed: 30 minutes
  • Difficulty Easy


  • 2 tbsp unsalted butter, plus extra for greasing
  • 2 tbsp plain flour
  • 350 ml whole milk
  • 100 g | 1 cup Parmesan, grated
  • 1 large egg yolk
  • 4 large eggs
  • 4 prosciutto slices, chopped
  • Micro salad, to garnish
  • Salt
  • Freshly ground black pepper

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