Julie Le Clerc: Green eggs and ham

Serves 1


olive oil or butter to grease ramekins

3-4 slices ham

1 egg

1/4 cup chopped fresh herbs such as basil, parsley and chives

1/4 cup cream

sea salt and freshly ground black pepper

toast to serve



1 Preheat oven to 180C. Lightly oil or butter a 1-cup capacity ramekin and line with the sliced ham.



2 Lightly beat egg with herbs and cream and season well with salt and pepper. Pour this mixture into the ham-lined ramekin. Bake for 25-30 minutes until golden and set.



3 Serve in the ramekin with hot buttered toast on the side.


* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc