This is a wonderfully simple little French dish which makes a perfect weekend brunch.
- Preheat the oven to 200˚C/400°F/Gas Mark 6. Butter two large ramekins and place in a high-sided 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.