Eggs en cocotte (Piedmont)

Butter 6 cocotte or ramekin dishes and scatter a little diced Fontina cheese and ham in the bottom of each dish. Bake in a hot oven (450F) until the cheese has melted. Take the little dishes from the oven and carefully break an egg into each dish. Sprinkle with salt and top with a silver of butter. Set the dishes in a baking pan, add about 1/2 inch boiling water and return to the oven for 8 to 10 minutes, or until the eggs are set. Serve immediately.

Serves 6.