This is a wonderfully simple little French dish which makes a perfect weekend brunch.
4 large free range eggs
6 tablespoons of cream
A generous knob of butter
Sea salt and ground black pepper
Toast and bacon to serve
Preheat the oven to 200˚C.
Butter 2 large ramekins and place in a highsided baking dish.
Pour half the cream into the bottom of the ramekins. Break 2 eggs in to each ramekin and pour over the remaining cream.
Add a small knob of butter to each ramekin and season with sea salt and ground black pepper.
Pour boiling water half way up the sides of the ramekins in the baking dish and place on the middle rack of the hot oven.
Bake for 10 minutes.
Serve with some buttered toast soldiers to dip with and some bacon just off the pan.