This is the easiest way to prepare and serve several individual portions.
1 tablespoon butter
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream
How to Make It
Preheat oven to 350°.
Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.
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Very easy and rewarding recipe. I like to add finely chopped ham - just a tablespoon or so - to the bottom of the well-buttered ramekin, then the egg, the cream (I use half-and-half), a sprinkle of finely grated cheese and a good-sized pinch of thyme - heavenly!
I really enjoyed this recipe! Eggs are either a hit or miss with me, no in between, but I really liked the consistency and taste of these eggs. I agree with the other raters though that you should reduce the baking time. I made only 1 egg and baked it for 19 minutes and it was between runny and hard (it was gooey), so next time I'll probably bake it for even 1 or 2 minutes less.
My favorite stand-by recipe. Because we are moving and between houses and many of my dishes are packed away, I use a muffin tin instead of the ramekins until I can figure out where they are. It is the perfect accompaniment to sweet rolls or scones.
I've been making this recipe for ages. Got it in France where they call them "oeufs cocotte." Because my recipe calls so, and I also find it easier to check cooking time, I usually put the heavy cream first (it's delicious mixed with a little paprika) and the egg on top. Also, like other posters mentioned, the cooking time is way off. 16 to 18 minutes is really about what you need (20 mins tops if you like your yolks a bit harder)