Round courgettes with Robiola, ham and eggs

INGREDIENTS FOR 4 PEOPLE
4 round courgettes
160 g soft Robiola
100 g cooked ham in one thick slice
4 eggs
2 tablespoons grated Parmigiano
20 g butter
Parsley
Salt and pepper

I wash courgettes.

I cut and reserve tops.

I scoop without breaking walls and discard seeds.

I prepare all.

I steam courgettes and tops 10 minutes.

I dice ham.

I dry cooked courgettes upside down on parchment, essential to avoid water during baking, cool and turn upright.

I spread inner walls with Robiola.

I divide Robiola between 4 courgettes.

I press diced ham towards bottom, leaving a hollow.

I place on wet, wrung-out parchment in a tray, break an egg into each and season with salt and pepper.

I sprinkle grated grana.

I add parsley and butter knobs and place tops in tray too.

I bake at 200°C about 20 minutes, covering tops with foil, and rest briefly before serving.

I garnish with herbs, pepper and oil.