Eggs En Cocotte

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1

Preheat your oven to 350°F (175°C) and set a kettle of water to boil.

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2

Butter two small ramekins and pour two tablespoons of heavy cream into each.

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3

Crack two eggs into each ramekin, being careful not to break the yolks. Season with salt and pepper.

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4

Place the ramekins in a deep baking dish. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins.

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Full recipe & nutritional value on foodfaithfitness.com