Eggs en Cocotte
(from Elyce123’s recipe box)
Source: delicious. May 2006
Cook time: 20 minutesServes 4 people
Categories: May
Ingredients
- Butter, for greasing
- 4 eggs
- 4 tbsp double cream and/or 2 tbsp melted butter
Directions
-
Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly butter 4 ramekins or small baking dishes and sprinkle the bottoms with salt and freshly ground black pepper to taste. Carefully crack an egg into each ramekin, without breaking the yolk. Drizzle 1 tablespoon double cream or 1/2 tablespoon melted butter, or both, over the top of each egg. Place the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins. Bake for 12-15 minutes, or until the egg whites are just firm. Season and serve hot in the ramekins, with buttered toast to dunk into the runny yolk.