Oeufs en Cocotte

Ingredients

• 4 large eggs
• 4 tbsp heavy cream
• 1 tbsp butter
• 1 tbsp fresh chives
• 1 tsp fresh thyme(optional)
• 2 tbsp gruyere cheese(optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and butter the inside of two ramekins.

2. 2

   Pour 2 tablespoons of cream into the bottom of each ramekin, then crack 2 eggs into each one.

3. 3

   Season with salt and pepper, sprinkle with chives, thyme, and gruyere if using, and top each with a teaspoon of cream.

4. 4

   Place the ramekins in a baking dish, add hot water to the dish until it reaches halfway up the sides of the ramekins, and bake for 12-15 minutes until the whites are set but the yolks are still soft.

5. 5

   Carefully remove from the water bath and serve immediately with toasted bread.