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Oeufs en Cocotte

by Lindsay Law (follow)
Eggs (230)      Supper (36)     
Baked eggs are such a simple supper, and you can use lots of extra ingredients to make them a bit more special. I used sweetcorn, but you could also add a layer of ham at the bottom, or slices of tomato.

Heart ramekins, sweetcorn

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 servings

Butter (for greasing)
8 free-range eggs
4 tbsp creme fraiche

Preheat the oven to 190°C, and put a kettle of water on to boil.
Grease each ramekin with a little butter.
If you are adding extras, like sweetcorn or ham, then layer this in the bottom now.
Crack two eggs into each ramekin, followed by a spoonful of creme fraiche. You can also just make these with one egg, if you prefer a lighter supper.

Heart ramekins, sweetcorn

Heart ramekins, sweetcorn

Pour boiling water into a baking dish so it comes half-way up the ramekins.

Heart ramekins, sweetcorn

Pop in the oven and bake for about 15 minutes, or until the whites are solid (the yolks can stay runny).

Eggs, ramekins, creme fraiche

Serve with toasted soldiers to dip in the egg, or some asparagus spears.

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