Ingredients
2tbspbutter,at room temperature
1tbspcanola oil
¾cupfire roasted or plain tomatoes,canned diced, with juices
1cupham,chopped or shredded
¼tspsalt,and a few more pinches
¼tspgroundpepper,and a few more pinches
6largeeggs
2tbspheavy cream
2tbspfresh parsley,chopped
6sliceswhite bread,or whole wheat bread
Preparation
Heat the oven to 350 degrees F. Butter the insides of each ramekin generously.
In a skillet, heat the oil and add the tomatoes, salt, and pepper. Cook, stirring, for 1 minute. Add the ham and cook, stirring, for 1 minute more, until both the tomatoes and ham are warmed through. Divide the warm ham mixture among the baking dishes.
Set the cups in the roasting pan and bring a kettle of water to a boil. Break one egg into each cup. Sprinkle a pinch each of salt and pepper over top. Divide the cream among the eggs, adding 1 teaspoon to each.
Pour the boiling water into the roasting pan until the water comes halfway up the sides of the dishes. Be careful not to splash any water into the ramekins with the eggs. Carefully transfer the pan to the oven.
Bake the eggs for 18 minutes or until the tops look set but still jiggle slightly. The eggs will continue cooking for a couple of minutes after they come out of the oven.
Toast the bread while the eggs bake.
Lift each cup from the water and wipe the bottoms dry before serving. Sprinkle with parsley and serve with toast.
