Oeufs cocotte (baked eggs)

Reduce the heavy cream by half in a saucepan, about 20 minutes; lower the heat when it foams up so it does not boil over.

Grease ramekins generously with softened butter and season the bottoms with kosher salt.

Cover the bottom of each ramekin with reduced cream, keeping some back for garnish if wanted.

Crack each egg into a separate container first to check it and catch shell, then slide it into the ramekin.

Cook in a water bath, covered on the stove for 6 minutes or 12 minutes in the oven, until the white is firm and the yolk still runny; do not overcook.

Optionally top with the remaining hot cream and a fresh herb such as chives.

Variation: cook only 3 minutes, add shredded cheese (Gruyere, provolone, Gouda or Fontina), and finish under the broiler.

Variation: serve with truffle shavings.