This is a very simple dish I have served many times as a starter. However, I often add a little Brie cheese and a few pieces of chopped up ham which I put in underneath the eggs. Makes it richer and more special.
ingredients1 tbsp butter, softened
Salt and freshly ground
4 tbsp fresh double cream
method1. Brush the insides of the cocottes or ramekins with the butter. Break in the eggs, season to taste with salt and pepper, then carefully spoon 1 tbsp cream over each egg.
2. Place in a roasting tin half-full of hot water and cover with buttered greaseproof paper or foil. Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 10 to 15 minutes or until the eggs are set.
3. Serve immediately.
Have a great weekend.