These Eggs En Cocotte are such an amazing, quick and impressive breakfast!
Softened butter, eggs, heavy cream, cheese of choice, chives, salt, pepper, crusty bread
Preheat your oven to 350 degrees, and bring a kettle to a boil.
Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)
Finish with your cream; 1/4th cup total divided into 3 ramekins.
Place your ramekins in a baking dish dish. Next, you’re going to make your water bath by pouring your boiling water into the baking dish. Cover with your ramekin tops or foil.
Bake for 12-15 minutes, until the eggs are your desired doneness. Remove from the oven; season with flakey salt, pepper and garnish with chopped chives.