Eggs en Cocotte
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons freshly chopped thyme leaves
- 12 eggs, preferably organic
- Gray salt or course sea salt and freshly ground black pepper
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com
Preheat the oven to 375 degrees F.
Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper.
Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven.
Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!