BAKED****Laura Calder's Cocotte Eggs

By Unblond1

These were good, although I overdid them so they need another try.

I really liked the creme fraiche

Ingredients

• 2 servings
• 2 teaspoons crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon (I used a few bacon lardons, because I had them made for another recipe, and a tablespoon or so of PC Southwest Blend shredded cheese)
• 2 eggs
• 2 teaspoons crème fraîche
• salt and pepper
• 2 pinches chipped chives (didn't have)

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

*Heat* the oven to 375FºF/190ºC. *Into* the bottom of each of two buttered ramekins put your add-ins. *Gently* crack an egg on top. *Top* with a spoonful of crème fraîche, on the white only. *Season* with salt and pepper. *Sprinkle* over the chives.

*Set* the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. *Bake* until cooked, but still jiggling, 5 to 7 minutes - more like at least 10, after which you have to watch them very closely. *Serve* with toast fingers for dipping.