These baked eggs with genuine Black Forest ham, Emmentaler cheese, and cress are the perfect great brunch food.
- 1-1/2 ounces Gouda or Emmentaler cheese
- 1 bunch watercress
- 8 eggs
- 4 ounces genuine Black Forest ham
- 4 cocktail tomatoes
Grate cheese. Mix the cress, two of the eggs and cheese and season with salt. Divide the egg mixture among 4 greased ovenproof glass egg cups with lids (each should hold around 200 ml).
Crack open the remaining eggs and place one on each of the cups. Close the lids and place them in a shallow saute pan filled with lightly simmering water (the water should reach halfway up the glasses). Cook the eggs for about 20 minutes. Serve with ham and cocktail tomatoes.