Jamón and Manchego baked eggs


  • Serves 4 people

  • 12 jamón slices (see note)
  • 8 thin slices of sourdough bread, crusts removed
  • 50 gm butter, softened
  • 10 eggs, at room temperature
  • 200 ml pouring cream
  • 1 tsp sherry vinegar
  • 50 gm Manchego, shaved with a vegetable peeler, plus extra to serve
  • ¼ tsp smoked paprika
01   Preheat oven to 180C. Line 4 buttered 1¾ cup-capacity shallow ovenproof dishes with jamón, overlapping slices and overhanging sides. Spread both sides of bread with butter and cut bread with a round pastry cutter to fit bases of dishes snugly. Whisk 2 eggs, cream and vinegar, season to taste and divide among dishes. Stand until bread absorbs egg mixture (8-10 minutes), then scatter with half the Manchego. Crack 2 eggs into each dish, scatter with paprika and season to taste. Place in a roasting pan and fill with enough boiling water to come halfway up sides of dishes. Bake until whites are opaque but yolks remain soft (10-12 minutes). Serve immediately.
Note Jamón is available from select delis.
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