* If you can't find crème fraîche at your stores, substitute with sour cream, but result will be slightly tangier. To make your own: combine 1 cup heavy cream with 3 tablespoons of buttermilk or ½ cup of sour cream; cover the container and let it sit overnight at room temperature. Add freshly ground black pepper, dried basil, chives, parsley or any herbs you prefer (such as herbs de Provence), and lemon zest.
Cook spaghetti in salted water according to the package directions; drain. In a mixing bowl, toss hot spaghetti with 4 oz. crème fraîche and cheese.
Preheat oven to 350 degrees F. Lightly butter ramekins and place them on a baking sheet. Wrap about 1/6 of the spaghetti on a fork and place into each ramekin. Bake the nests for 10-15 minutes.
In a small bowl, mix together crème fraîche with mustard and Worcestershire; season with salt and pepper.
Put a dollop of sauce over nests then arrange folded ham slices. Spread 1 tablespoon of the sauce over ham. Top each with egg halves. Garnish with parsley.