Oeufs Cocotte (Baked Eggs)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
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My trick for making sure the egg yolks don't break is cracking them into a glass or cup first, then gently sliding them into the casserole dish.
You can also use Comte cheese instead of Gruyere.