Huevos y morcón de Extremadura

Baked eggs and morcón from Extremadura

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• 8 small eggs
• 8 thin slices of morcón
• 2 tablespoons olive oil
• Salt to taste

Mise en place

• Preheat the oven to 160° C (325° F - gas 3)

Method

1. Grease four good-sized ramekin dishes with the oil.
2. Finely chop four of the morcón slices.
3. Beat four of the eggs and mix it with the chopped morcón.
4. Season to taste.
5. Spread the mixture in the bottom of the ramekin dishes and bake in the oven for about 7 minutes, until the eggs are beginning to set.
6. Remove from the oven and reduce the temperature to 140 C/275 F/Gas 1.
7. Cut the remaining four morcón slices in half and fold around the inside of the ramekins.
8. Break an egg into each ramekin and return to the oven and bake until the eggs are set.
9. Make sure that the ramekins are not overfilled. Leave a gap between the egg and the ruop of the ramekin.

Serving suggestions

Serve as a breakfast dish, first course or as a snack with a small salad. --JuliaBalbilla 12:15, 2 February 2009 (UTC)

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