Eggs 'En Cocotte' (4 portions)

" This is a very simple way of cooking eggs and there are so many combinations of ingredients that can go with them that apart from offering a few suggestions here I will leave it to you. Try lining the ramekin with a rasher of lightly cooked bacon before breaking in the egg, place a little chopped fresh asparagus in the ramekin before the egg then topping it with a couple of points, cooked spinach in the bottom and sprinkled with grated cheese before consigning it to the oven, the list is endless, if you do not have ramekins then try using coffee cups instead. "

4 medium eggs	15g/½oz butter
salt and freshly ground white pepper	1½ - 2 tbsp whipping cream

Lightly butter your ramekins, season them with the salt and pepper then break an egg into each one divide the cream over the eggs and lightly season this also. Stand the ramekins in a shallow pan of warm water and place into an oven preheated to 180°c/350°f/gas 4 for about 18 minutes until the eggs are just set.

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