Eggs in cocotte with ham and vegetables
Instructions
Cut the ham into small dice (about 5 mm).
Peel, wash and dry the peppers, Zucchini, carrot and cut into tiny dice of the same size.
Heat oil in a pan and saucepan, heat the ham cubes, then add the vegetables.
Cook for 5 minutes, stirring.
At the end, add a pinch of salt.
Flavored with the leaflets of a sprig of thyme.
Put vegetables and prosciutto among 6 Berry cocotte.
Shelled in each egg.
Sprinkle each with a pizzicone preparation of grated Parmesan and a teaspoon of melted butter.
Place in a hot water bath and passed into the oven to 180 degrees, already cooking for about 10 minutes.
Served hot.
Ingredients and dosing for 6 persons
- 6 eggs
- 250 g of red pepper
- 150 g of courgette
- 100 g of carrot
- 1 sprig of thyme
- 70 g of ham (slices from 70 g)
- 1 tablespoon of parmigiano
- 2 tablespoons of olive oil
- 30 g of butter
- Salt