Breakfast Eggs From the Oven

For the breakfast eggs from the oven, cut the peppers and ham very small and mix well with grated cheese and chives. Brush the ovenproof dish (capacity 200 ml) well with butter.

Pour half of the bell pepper and cheese mixture into the ramekin. Carefully crack the two eggs and let them slide in, add a little salt and pepper.

Carefully pour the rest of the bell pepper and cheese mixture over the eggs. In a larger ovenproof dish, pour boiling water and place the ramekin inside.

Bake in a preheated oven at 200 degrees, on the lowest rack for about 20 minutes. Carefully remove the ramekin from the water and serve the breakfast eggs with toasted bread.

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