Eggs en Cocotte with Cream, Garlic, and Chives

Soften the butter and use a small amount to generously coat the inside of each ramekin, creating a proper cooking vessel.

Preheat oven to 325°F (160°C). Place ramekins in a baking dish and pour hot water around them until water reaches halfway up the ramekins. Set aside while preparing cream mixture.

In a small saucepan over medium-low heat, combine heavy cream, minced garlic, salt, and pepper. Gently heat for 3-4 minutes until garlic infuses and cream just begins to simmer. Remove from heat immediately.

Divide the garlic cream evenly among the prepared ramekins, filling each about halfway.

Carefully crack one egg into each ramekin, placing it gently on top of the cream. Season with additional salt and pepper if desired.

Carefully transfer the baking dish with ramekins to the preheated oven and bake for 12-15 minutes. The whites should be set but the yolks remain glossy and runny. Watch closely; they continue cooking once removed. Use oven thermometer to verify oven temperature is consistent.

Using oven mitts, carefully remove ramekins from water bath. Place on a dry towel or trivet—never directly on cold surfaces to prevent thermal shock and cracking. Allow to rest 1 minute.

Scatter the freshly snipped chives generously over each egg cocotte. Serve immediately with crusty bread or a simple green salad alongside.