We love these baked eggs in our home. It is a wonderful way to feed a crowd for breakfast or brunch also as all the eggs can be cooked at once and served up in little individual pots. Teenagers love this!
Ouef en Cocotte
- 150 g crème fraîche or sour cream
- salt and freshly ground black pepper
- pinch nutmeg
- handful of chopped dill
- 4 free-range eggs
Preheat the oven to 180C/350F/Gas 4. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 12 minutes or until the egg yolks are set to your liking.