Eggs 'Cocotte' with Cream

By pjones-2

Ingredients

• Butter
• Kosher salt
• Freshly ground pepper
• 1/4 cup flat-leaf parsley, chopped
• 6 Tbsp.heavy cream
• 6 jumbo eggs
• 6 pieces buttered toast

Preparation

Step 1

Use small ramekins or shuffle molds holding no more than 1/2 cup. Butter the molds and sprinkle salt, pepper, and parsley in the bottom of each. Add 1 Tbsp. of heavy cream to each ramekin and break an egg on top.

Place ramekins side by side in in a large skillet and surround them with tepid water to come partway up the sides. Cover bring to a boil and let cook for approximately 4 minutes, until eggs are barley set and still soft in center.

Remove the ramekins from the skillet. Sprinkle with a little salt, pepper and parsley, if desired. Serve in the molds with toast on the side or serve on top of the toast.