EGGS EN COCOTTE WITH HOME CURED HAM AND CREAMY PARMESAN BUTTERED MUSHROOMS

 

What a way to wake up and have a effortless but yet sumptuously rich buttery breakfast full of flavour from our girls gorgeous eggs,with our home baked honey ham and butter mushrooms, this is one of those simple small dishes that makes me gratefull for the love of food and family and for our girls (chickens) and for slow weekend mornings that we as a family all get to bunch back in bed and just wake up slowly talking, laughing with each other then running to the kitchen and all making breakfast together

 

Our ladies, very demanding girls and why not when we offer them the best we can, I love the fact that they have the whole garden and it is not enough for them so we turf their run every other week so that they have the very best of life we can give them, and that is because they give us the very very best and most beautiful and gorgeous eggs to eat and cook with

 

This is our Amber Bobilina and Brown Bobilina helping with the weeding

 

This is one of my most prized possessions, my gorgeous son Oscar decorated this fabulous egg holder at paint your own pottery and I love it, I try to keep it on show and almost unused as it is my reminder of how he loves his chickens and his egg suppers

 

 

Home honey boiled, baked and basted ham.  I brine the ham for approx 20 days stored in the fridge or in winter I make use of the cold out house, then I simmer for 4hrs and then rub in my soft brown sugar, spices depending on the time of the year and lots of honey or molasses and bake and baste for a couple of hours until you are left with a gorgeous moist bake ham, this lasts us usually 3mths

INGREDIENTS
1 egg
100ml double cream
20g Parmesan cheese
2 mushrooms
1 tsp butter
1 tsp ooil
1 pinch grated nutmeg
Few chunks of honey roasted ham
Salt and pepper

Quick and simple to make, pre heat the oven to 180 degrees, then heat the ooil and butter in a pan and fry the mushrooms until soft.  Take your ramekin and wipe generously with butter and season with salt and black pepper, place the mushrooms in the bottom and top with some torn ham, crack in your whole egg and then mix the Parmesan cheese with the cream and then pour over covering the egg and dust with the nutmeg.  Place in a deep roasting dish 3/4 filled with boiling water and place in the oven for approx 15-20 minutes, serve immediately and enjoy.