Baked Eggs en Cocotte

Ingredients

Butter or olive oil
Large eggs
Salt
Pepper
Milk or cream (optional)
Optional Extras: minced fresh herbs, grated cheese, sautéed mushrooms, caramelized onions, crumbled bacon, spring onions, diced tomatoes, tomato sauce, or any other little bits or spoonfuls that would be tasty with eggs.

Equipment

Small ramekins (2-3 ounces for baking single eggs, 5-6 ounces for baking two eggs)
Roasting pan, cake pan, or other oven-safe dish
Clean dish towel

Instructions

1. Prepare the Oven and Hot Water Bath: Pre-heat the oven to 375°F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.

2. Butter the Ramekins: Rub the insides of the ramekins with butter or olive oil. If you're adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.

3. Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins).

4. Sprinkle with Salt and Pepper: Sprinkle each egg with a pinch of salt and pepper. If you'd like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.

5. Transfer Ramekins to the Baking Dish: Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.

6. Bake the Eggs: Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.

Additional Notes:

• Baked Eggs in the Toaster Oven: Nix the water bath and bake ramekins of eggs directly on the rack in the toaster oven. Using the toaster oven tray can make transferring them in and out easier.