Eggs just can’t get any better! They can be eaten simply with cream, or you can add fillings to the bottom to dress them up. The Dronet family loves them simple. Enjoy this dish for breakfast or dinner.
by Elizabeth Savoie Dronet, based on recipes by Julia Child and Ina Garten
Preheat oven to 375.
Eggs
Cream
Butter
Salt and pepper
Possible fillings for the bottom of the dish: a little garlic (not too much!), cooked spinach, chopped mushrooms, cooked onions
Possibilities for the top: thyme, rosemary, fresh parsley, Parmesan cheese
Butter a 1/2 cup ramekin for each egg. Pour 1 Tbsp of heavy cream into the bottom of each ramekin. Place in a 9×13 dish containing 1/2″ of hot water. Place in the oven for about 3 minutes until cream is hot.
Break an egg into each ramekin. Sprinkle in salt and pepper and pour over 1 tsp of cream. Dot with butter and bake for 13 minutes until eggs are softly set and the yolks are covered in a white film. They will still tremble slightly.
Serve with toasted French bread. (Eat these eggs in the ramekin–do not attempt to remove!)
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