Oeufs En Cocotte

1. 1

   1. Preheat the oven to 400u00b0F degrees. Set aside 4 x 1/2 cup ramekins, lightly greased with butter. Then start a kettle and bring to a boil and have a small roasting pan available.

2. 2

   2. While the oven is preheating, saute the pancetta over medium-high heat for 2 minutes per side, until slightly browned. Remove, and pat with paper towel and then chop. Reserve.

3. 3

   3. Add 1/2 tablespoon of single cream to the bottom of each ramekin along with the nutmeg and half the rosemary.

4. 4

   4. Carefully crack the eggs into a bowl before transferring to the ramekins. Transfer 2 eggs to each ramekin and season with salt and pepper. Add the remaining 1/2 tablespoon cream around the edges of each ramekin and top with the remaining rosemary. Add the grated Parmesan over top.

5. 5

   5. Place the ramekins in the roasting pan and add enough of the boiling water so it comes up a third of the way up the ramekins.

6. 6

   6. Bake for 15 minutes, or until the white of the eggs are just cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.