Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.
Place the ramekin on a baking tray and bake for 15 minutes
or until cooked but the yolk is still a little runny.
Put the salad leaves on a plate
dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot.
