Eggs en Cocotte

It was only a coincidence that on the day I made chicken en cocotte, I had made eggs en cocotte for breakfast.  This is a showstopper breakfast.  Make this for in-laws when they come to visit and they will know their little boy or girl is being taken care of right-good.  Make it for company and they will say nice things about you behind your back ("Sure she ran over my cat once but the eggs - mon dieu, the eggs!).

Just don't tell them truth - that it's so astoundingly simple you did it half asleep.

Eggs en cocotte

small ramekins per person (I used my footed soup bowls)
2 eggs per person
butter
parmesean cheese, grated
Cheddar cheese grated
cream
chives
salt and pepper
1 large baking dish

Preheat oven to 375, boil 1 kettle of water
Butter the bottom and sides of each ramekin and sprinkle parmasean to coat.  Crack and gentle add the two eggs. Add about 1/2 Tbsp of cream to each, sprinkle with salt and pepper and top with a small bit of cheddar cheese.

Place your ramekins in a baking dish and into the oven.  Carefully add boiling water about half way up the little dishes to create a bain marie.  Bake for 15 minutes for soft yolks and 18 for firmer yolks.

Top with chopped chives and serve immediately.  I cannot think of a better way to start the weekend than dipping buttered toast (or croissants) into the creamy eggs.  I'm starting to believe that the French really are culinary masters of flavour and fat.  Merci Beaucoup! Viva la France!