French Baked Eggs

Preheat your oven. Prepare your fillings by grating the Gruyère cheese, dicing the turkey ham, and thinly slicing the shallot.

In a small saucepan over medium heat, melt the herb butter. Add the sliced shallots and sauté until softened and fragrant.

In a small, oven-safe ramekin or baking dish, combine the sautéed shallots, diced turkey ham, and shredded Gruyère cheese.

Pour the heavy cream over the fillings, add a dollop of crème fraîche, and season with salt and pepper to taste. Stir everything together to combine.

Gently crack two eggs on top of the cream mixture.

Cover the ramekin with a lid. Prepare a water bath (bain-marie) by placing a larger baking dish in the preheated oven and filling it partway with hot water.

Carefully place the covered ramekin into the water bath in the oven.

Bake until the egg whites begin to set, then remove the lid and continue baking until the whites are fully cooked but the yolks are still runny and jammy.

Carefully remove the ramekin from the oven. Garnish with another pinch of salt, a grind of black pepper, and finely chopped fresh chives.

Serve immediately with slices of crusty bread for dipping.