Eggs en Cocotte

Ingredients:

Eggs
Heavy Cream
Cheese
Salt and Pepper


Preheat oven to 375 degrees F and put a cup of water in the microwave for 2 minutes.

Butter ramekin, or spray with cooking oil. Put about a tablespoon of cheese in the bottom. I've used parmesean and feta which were both good. Break egg into ramekin, taking care to not break the yolk, and top with a bit of salt and pepper.

Pour a Tablespoon or so of heavy cream or half and half on top of the egg until just covered. Place all of the ramekins in an ovenproof casserole. In the larger casserole, but not in the ramekins, carefully pour the boiling water so that it reaches a half to two-thirds up the sides of the ramekins.

Carefully place the casserole, uncovered, in the preheated oven and bake for 15-20 minutes, until the white is set but the yolk is still hot and a bit runny.

Variations:

• Use a sharper cheese, like Gruyere.not meatless, but oh so good! And a great way to use up a tiny bit of leftover meat)

• Add a tablespoon of pesto to the bottom before adding the eggs

• Saute a bit of spinach in olive oil and garlic and add to the bottom of the ramekin to make Baked Eggs a la Florentine

• Add marinara to the bottom of the cup (or top and bottom) for an Italian Baked Eggs

• Add chopped meat or fresh herbs