Oeufs Cocotte

1. 1

   Place two ramekins in the bottom of a baking dish and pour enough boiling water into the pan so that it reaches half-way to the top of the ramekins. Melt a little butter in the bottom of each ramekin. Crack two eggs into each ramekin, being careful not to break the yolks. Sprinkle a bit of fresh thyme and salt & cracked pepper, then top each with a tablespoon or so of heavy cream. Bake in a hot oven until the whites have just set but the yolks are still runny.

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