Serves 4
4 eggs
butter, for greasing
salt and freshly milled pepper 1/4 pint (150ml) double
The traditional cocotte dishes for this recipe are small
and hold 1 egg perfectly. Generously grease four cocotte dishes or individual ramekin dishes with butter. Warm the dishes in the oven, then carefully break 1 egg into each dish and season with salt and pepper. Place the dishes in a roasting tin and pour boiling water into the tin to come half-way up the sides of the dishes.
Bake in an oven heated to 350°F (180°C) or Gas no. 4 for about 6 minutes, until the whites are just set. Remove from the oven and spoon a little cream over each egg, then bake for a further 2 minutes. The egg whites should be set but the yolks still runny. Remember that the eggs will continue to cook in the hot dishes after they have been removed from the oven.
Variations: A spoonful of lightly cooked mushrooms, chopped fried bacon, chopped red and green pepper softened in butter, or fresh tomatoes (peeled, seeded and coarsely chopped) can be added to each dish before cracking in the egg. Or, sprinkle the tops with chopped fresh parsley, chives or tarragon after adding the cream; a little grated cheese or lumpfish caviar is also nice.
Crack 2 eggs into each ramekin dish if you wish to serve this as a light lunch or supper dish.