Eggs in Cream (Cocotte Style)

Ingredients

• 1 spoonful heavy cream, boiling
• 2 eggs
• 2 small pieces butter
• salt and pepper to taste

Instructions

1. Heat the cocottes (individual ceramic baking dishes) in advance. Pour a spoonful of boiling cream into each hot cocotte. Crack the eggs directly into the cream; season with salt and pepper. Add two small pieces of butter to each cocotte.
2. Poach in a bain-marie (water bath) covered, until set. The boiling cream poaches the eggs from below while the gentle heat of the water bath finishes them from above, keeping the interior tender and creamy.