Baked Eggs ("Eggs en Cocotte")

Name: Baked Eggs
Yield: 6
Ingredients: 2 tablespoons of heavy cream; 6 eggs; Salt to taste; Acessories; 6 mini muffin tin cups greased with butter; Parchment paper; Large baking sheet

1
2 tablespoons of heavy cream
2
6 eggs
3
Salt to taste
4
Acessories
5
6 mini muffin tin cups greased with butter
6
Parchment paper
7
Large baking sheet

Ingredients

1
2 tablespoons of heavy cream
2
6 eggs
3
Salt to taste
4
Acessories
5
6 mini muffin tin cups greased with butter
6
Parchment paper
7
Large baking sheet

Directions

1
Gently crack 1 egg into each mini muffin cup
2
Sprinkle salt and add 1 tablespoon of heavy cream to each one
3
Cover with parchment paper and make a small hole in the center
4
Preheat oven to medium temperature
5
Arrange the mini muffin cups on the baking sheet and fill with water up to halfway
6
Bake for 7 minutes or until whites are set but yolks are still runny
7
Serve warm with tomato sauce and pepper.