Oeufs en Cocotte

eggsFrom Nigel Slater's book, 'Real Fast Food' 

Serves 4


100ml / 4fl oz double cream
freshly ground black pepper
2tbsp freshly grated Parmesan cheese
4 large fresh eggs


  • Pre-heat your oven to 190°C / 375°F / Gas Mark 5
  • Pour the cream into a small saucepan and warm it with a little salt and pepper
  • Stir in the cheese and pour the mixture into 4 buttered china ramekins
  • Break an egg into each one and place the dishes in a gratin dish and pour enough hot water to come two-thirds of the way up the sides
  • Bake for 7-10 minutes until the eggs are just set
  • Eat straight away