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1
Note: fried croutons-cube 2 slices country bread or a baguette (cut into 1/2 inch cubes); melt 2 T butter in a frying pan over medium heat; a piece of bread will sizzle at once when the fat is hot enough.
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2
Add the bread cubes and fry, stirring constantly so they brown evenly, for 30 seconds to 1 minute; watch closely as they scorch easily.
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3
Pour them into a strainer so the fat drains into a bowl, then spread on paper towels to drain.
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4
You will need four 1/2 cup ramekins.
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5
Preheat oven to 350; butter the ramekins.
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6
Melt the butter in a small frying pan over medium heat; add the scallions and fry, stirring often, until golden brown, about 5-7 minutes.
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7
Season with salt and pepper and spread them in the ramekins.
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8
Scatter the croutons on the scallions with a bit more salt and pepper.
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9
Break an egg into each ramekin and then spoon 1 T of the cream over each egg to coat it lightly.
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10
Line a roasting pan with a dish towel, set the ramekins in it, and pour in boiling water to make a water bath (water should come halfway up the sides of the ramekins).
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11
Bring the water just back to a boil on the stove top, then transfer the pan to the oven.
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12
Bake the eggs until the whites are almost set, 10-11 minutes, depending on the thickness of the ramekins.
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13
The eggs will continue cooking for a minute or two in the hot dishes when you take them from the oven.
