Baked eggs with cream (Œufs Cocotte)

This recipe is a favorite of mine. It's a family recipe. My grand-mother and my mother used to make it when I was a child. It's super easy and simple. Perfect for week nights dinner.

Ingredients:

2 eggs per person

Crème fraîche: 2 teaspoons per person

Shredded cheese: about 10 grams per person

Herbs like chives (optional)

Salt

Directions:

1. Use ramekins (1 per person)

2. Crack the eggs into them, but do not mix (this is not an omelet)

3. Add 2 teaspoons of crème fraîche per ramekin

4. Add a little grated cheese

5. Add salt, and herbs (optional)

6. Press down on the cheese so that it does not remain on the surface and is evenly distributed throughout the mixture, but be careful not to mix the eggs

7. Bake for 10 to 12 minutes at 200°C (390° F), checking regularly to make sure they are not overcooked

8. The whites should be cooked but the yolks should remain runny