Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Grease the ramekins with a little
Butter (as needed)
. Layer the slices of
Serrano Ham (3 slices)
in one ramekin and
Smoked Trout (3 slices)
in the other and add two slices of
Camembert (100 g)
to both.
Step 3
Sprinkle the
Leek (1)
and
Asparagus (2)
and carefully break two
Organic Eggs (4)
into each ramekin – the yolks need to remain intact.
Step 4
Scatter over some
Fresh Thyme (2 sprigs)
and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Halve the
Cream (100 mL)
between the two ramekins and finish with an extra slice of
Camembert (25 g)
.
Step 6
Boil a kettle of
Water (as needed)
.
Step 7
Place the ramekins into an ovenproof dish and pour in the hot water to reach about midway up the ramekins.
Step 8
Transfer the dish to the middle shelf of the oven and bake for 12-15 minutes or until the yolks are just set but still runny.
Step 9
Top with
Fresh Chives (to taste)
and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
if desired.
Step 10
Spread a little
Butter (as needed)
over the
Baguette (1)
, slice up and serve.
