There’s something very comforting about eating eggs for supper. Perhaps it’s just me, but it reminds me of weekends in my childhood when we’d had our main meal at lunchtime and we had something little and treaty for tea, whether it was hot buttered toast, salmon sandwiches (the salmon from a tin of course), or eggs.

These eggs really are something special. It’s amazing that something so easy to make feels like such a treat.

To make Oeufs En Cocotte, butter a ramekin (otherwise they’ll be a real pain to wash up) and heat your oven to 190°C/375°F.

Crack an egg into each ramekin, season with salt and pepper and add a tablespoon of cream. I used double cream, but single cream would work equally well.

Stand the ramekins in a deep baking tray or dish and add boiling water around the outside up to about half way up the outside of the ramekins.

Bake in the oven for 10 minutes.

When you take them out of the oven eat immediately while the egg yolk is still runny. The eggs will keep cooking once you take them out of the oven, and you don’t want the egg to get overcooked and go solid!

Just add a spoon and some toast soldiers, and enjoy!

If you’d like to see more of my recipes, check out my food blog!