Baked Eggs in Ramekins (Œufs Cocotte)

Steps

1. Preheat the oven to 210°C (410°F).
2. Butter 4 ramekins and place them in the fridge.
3. Rinse, dry, and finely chop the chives. Dice the ham slices.
4. Pour a layer of cream into each ramekin to cover the bottom.
5. Add the diced ham and half of the chopped chives to each ramekin.
6. Crack one egg into each ramekin.
7. Season with salt, pepper, and grated nutmeg.
8. Top with the remaining cream and chives.
9. Place the ramekins on a baking tray and bake for about 10 minutes (or cook in a water bath in a baking dish half-filled with water).
10. Adjust cooking time to taste, but do not exceed 15 minutes.
11. Serve hot, straight from the oven.