2 free range eggs
2 tbsp of single cream
Salt and freshly ground black pepper
Preheat the oven to 180°c
Butter the insides of the ramekin dishes with a butter paper. Break an egg into each ramekin and spoon over a generous spoonful of cream, season.
Prepare a bain-marie (boiling water poured into a baking tray) and gently place the ramekins into the water. Place the bain-marie in the centre of the oven.
Cook in the pre-heated oven for 20 minutes or until the eggs are set.
Delicious with buttered brown toast.
For a variation add bacon, cheese and spinach to the mixture.