Oeufs en Cocotte Lyonnaise

• 50 g (2 oz) unsalted butter
• 175 g (6

Unless you are preparing the garnish in advance, preheat the oven. Melt the butter in a frying pan and fry the onions until they are golden. Season them with salt and pepper and spread them in the bottom of eight ramekins. Spread the croûtons on top of the onions and sprinkle them with a little salt and pepper. This can be prepared in advance.

Fill a large shallow pan such as a roasting