Eggs en Cocotte With Herbs & Cream

By ltrodrigu

Pictured on left

Ingredients

• 2 tablespoons butter
• 8 eggs
• 8 tablespoons heavy cream
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon salt
• Freshly ground black pepper

Details

Adapted from online.wsj.com

Preparation

Step 1

Heat oven to 375 degrees. Place a kettle full of water on the stove and bring to a boil.

Place four 8-ounce ovenproof ramekins in a large baking pan. Divide butter evenly among ramekins. Crack 2 eggs into each ramekin, then spoon 2 tablespoons cream overtop. Combine herbs, divide evenly and sprinkle over ramekins. Season each ramekin with ¼ tablespoon salt and pepper to taste.

Arrange ramekins in a deep baking pan, then pour boiling water into pan so it comes halfway up sides of ramekins. Place pan in oven and bake until egg whites are set but creamy, 12-15 minutes.