This is a typically French way of serving eggs, but it requires heat proof “cocottes”, moulds, which holds just one egg.
1 tablespoon of cream and
2 teaspoons butter for each egg
a little salt.
Put the cocottes in the oven for a moment, to heat them, pour the cream in a saucepan and heat it without boiling it. Put 1 tablespoon of cream in each form, pour the eggs gently into the cocottes, add the butter and a little salt. Place the dish in a water bath in an oven that is not so hot that the water boils. Let the eggs stand in the oven for 6-7 minutes until they are stiff and serve them immediately.
Oeufs one Cocotte à la Hollandaise:
Butter some cocottes, or small cups, inside with butter. Cover the bottom with chopped ham and pour an egg beaten with a little salt and pepper on each of them. Cover with a thick layer of grated cheese and place cocottes in a water bath in the oven for 12 minutes.