Eggs en Cocotte

• 8 large eggs
• 4 tablespoons (120g) sour cream
• Sea salt and freshly ground pepper
• Chives, for garnish
• Brioche or French Baguette, for serving

Preheat oven to 180°C. Lightly butter 4 Stoneware Petite Casseroles.

 Crack two eggs into each cocotte and top each with 1 tablespoon (15g) of sour cream.

 Place the four filled casseroles into a shallow baking pan. Pour boiling water into the pan to make a “bain-marie.” Bake, uncovered, for 15 minutes (18 minutes if you prefer your eggs well-cooked) or until the white is firm.

 Season with salt and pepper and top with minced chives. Serve with warm buttered toast for dipping.