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Jamón and Manchego baked eggs

From: gourmettraveller
SERVES 4

12 jamón slices
8 thin slices of sourdough bread, crusts removed
50 gm butter, softened
10 eggs, at room temperature
200 ml pouring cream
1 tsp sherry vinegar
50 gm Manchego, shaved with a vegetable peeler, plus extra to serve
¼ tsp smoked paprika

Preheat oven to 180C. Line 4 buttered 1¾ cup-capacity shallow ovenproof dishes with jamón, overlapping slices and overhanging sides. Spread both sides of bread with butter and cut bread with a round pastry cutter to fit bases of dishes snugly. Whisk 2 eggs, cream and vinegar, season to taste and divide among dishes. Stand until bread absorbs egg mixture (8-10 minutes), then scatter with half the Manchego. Crack 2 eggs into each dish, scatter with paprika and season to taste. Place in a roasting pan and fill with enough boiling water to come halfway up sides of dishes. Bake until whites are opaque but yolks remain soft (10-12 minutes). Serve immediately.