Eggs en Cocotte

🛒 Ingredients

• Large eggs 100 g · 155 kcal
• Heavy cream 30 g · 100 kcal
• Unsalted butter 5 g · 36 kcal

👨‍🍳 Instructions

1. Preheat your oven to 180°C (350°F) and prepare a shallow baking dish with about 2-3 cm (1 inch) of hot water for a bain-marie.
2. Lightly butter the insides of two small cocotte dishes or ramekins.
3. Pour half of the heavy cream into the bottom of each prepared cocotte.
4. Carefully crack one egg into each cocotte, trying not to break the yolk.
5. Season each egg with a pinch of salt and freshly ground black pepper.
6. Place the cocottes into the prepared bain-marie and carefully transfer to the preheated oven.
7. Bake for 12-15 minutes, or until the egg whites are just set but the yolks are still runny.
8. Carefully remove from the oven and serve immediately with toast points or crusty bread.