An elegant, simple breakfast or brunch dish from French home cooking: eggs are cracked into small baking dishes and cooked with cream and herbs in a water bath. The yolks remain runny, and the eggs are served with thin slices of bread for dipping.
Preheat the oven to 180°C / 355°F. Grease 4 small oven-safe dishes with butter and put one 5 ml measure of cream in the bottom of each.
Crack one egg into each dish. Divide the remaining cream and the Parmesan, salt, and black pepper among the dishes.
Arrange the dishes in a large baking pan and pour in hot water until it reaches halfway up the sides of the dishes. Bake until the whites are set and the yolks remain runny.
Sprinkle with chives and serve hot with slices of toasted bread.
Important: Cook the dishes in a water bath; baking them directly on the oven floor makes the bottoms of the eggs firm and spoils the texture. Allergen: Contains eggs and dairy (cream). Since the yolks remain runny, use pasteurized eggs for anyone at higher risk from undercooked eggs.
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