Oeufs en cocotte (eggs baked in ramekins)

Butter the inside of a ramekin generously and pour in 1 tbsp whipping cream.

Set the ramekin in a baking pan holding a quarter inch of simmering water until the cream is hot; add two eggs and cover with another tablespoon of cream.

Dot with small pieces of butter and bake on the middle rack at 375 degrees for 7 to 10 minutes, until just set but slightly trembling; do not overcook.

Second attempt: kept in the oven about 15 minutes, then left in the ramekin out of the tray about 5 more minutes to finish cooking.

Season and top with more chopped chives; serve with bread for dunking.