Prep: 1. Preheat oven to 425. 2. Boil a pot of water. 3. Butter inside of 4 ramekins. Make: 1. Divide the cream between the prepared ramekins. 2. Crack two egg into each ramekin with cream, season with salt and pepper (if desired, dot each egg with additional butter). 3. Put the egg filled ramekins into a small baking dish and slowly pour the hot water into the baking dish. 4. Bake in the preheated oven for 10-12 minutes or until the white is firm and the yolk is set.
Make it your own by adding your favorite freshly chopped herbs before baking. We love basil and tarragon!