火腿蘑菇焗蛋

Start by preheating your oven to 350°F (180°C); if you have a convection setting, use that. Cut the deli ham into small pieces. Give the mushrooms a quick rinse under cold water, then slice them. Grate the Swiss cheese.

In a skillet, heat some olive oil. Add the sliced mushrooms and sauté them over high heat until they release their liquid. Stir in the wild garlic powder or chopped parsley, then season with salt and pepper to taste.

In a mixing bowl, combine the heavy cream with the grated Swiss cheese. Add the sautéed mushrooms to the mixture. Stir everything together until it's well combined, and adjust the seasoning with additional salt and pepper if needed. Keep in mind that the cheese itself is already salty!

Lightly butter 6 ramekins; you can use a paper towel or a pastry brush for this. Distribute the cream, cheese, and mushroom mixture evenly among the ramekins. Scatter the ham pieces over the mixture. Carefully crack one egg into each ramekin.

Prepare a water bath by filling a baking dish with water to about one-third of its height. Carefully place the ramekins into this dish. Bake for about 10 to 15 minutes, or until the egg whites are set, but the yolks remain delightfully runny. Make sure to keep a close eye on them to prevent the yolks from overcooking!

Serve these baked eggs immediately, perhaps alongside some toasted bread and a fresh green salad.