eggs en cocotte

   New Year's Eve breakfast with Claire!  Baked eggs with toasted buttery french bread, perfect for dipping in the yolks.

Eggs En Cocotte

4 Tbs. heavy cream, divided
4 Tbs. shredded prosciutto
4 eggs
4 Tbs. goat cheese
Ground black pepper
1/4 C. chopped fresh tomato
1 tsp. chopped fresh thyme

   Heat the oven to 375 degrees.  Arrange four 4-ounce ramekins in a baking dish.  Bring a small saucepan or kettle of water to a boil.  Pour 1/2 Tbs. of cream into the bottom of each ramekin.  Sprinkle 1 Tbs. of the shredded prosciutto into each, then top with and egg.  Top each egg with 1 Tbs. of the goat cheese and another 1/2 Tbs. of the cream.  Sprinkle each lightly with pepper.  Pour enough boiling water into the baking dish around the ramekins to come halfway up the sides of the dishes, being careful not to get any in the ramekins.  Carefully move the baking dish to the oven and bake for 15 minutes, or until the whites are just set.  Remove the ramekins from the baking dish and top each with 1 Tbs. of tomato and a sprinkle of thyme.  Serve immediately.            4 servings

As Always, ENJOY!