Oeufs en Cocotte

Ingredients

• eggs4 large (about 200 g)
• heavy cream4 tbsp (60 ml)
• unsalted butter2 tsp (10 g), softened
• fresh parsley3 tbsp (12 g), finely chopped, divided
• chives or spring onion greens2 tbsp (8 g), finely sliced
• mild hard cheese3 tbsp (25 g), finely grated
• crusty bread, for serving4 slices, lightly toasted
• black peppera few grinds
• saltto taste

Method

1. 1

   Preheat oven to 180°C and boil a kettle. Toast the bread while the oven heats. Generously butter the insides of two 150-175 ml ramekins, covering the bottom and sides completely.

2. 2

   Pour 1 tbsp cream into the base of each ramekin. Crack 2 eggs gently into each, keeping the yolks whole. Pour 1 more tbsp cream around the eggs. Season with salt and pepper.

3. 3

   Scatter half the parsley over the eggs. Top each ramekin evenly with the grated cheese.

4. 4

   Set the ramekins in a deep baking dish on a stable surface. Pour just-boiled water in until halfway up the ramekin sides. Carefully slide the dish into the oven.

5. 5

   Bake at 180°C for 10 to 12 minutes. The whites should be fully set; only the yolk at the centre should wobble when you gently nudge the dish.

6. 6

   Lift the ramekins out with a folded cloth, staying clear of the still-hot water in the dish. Scatter remaining parsley and all the chives over each. Serve immediately with toast.