Oeufs en Cocotte Lyonnaise

The flavor and texture of an egg is subtly different when baked en cocotte, in a small, deep dish such as a ramekin, rather than flat, as in Oeufs au Plat. When served, the egg white should just be set and the yolk soft. Oeufs en Cocotte are rarely offered outside a home, as they overcook too easily for restaurant fare. When seasoning, sprinkle the salt and pepper into the ramekin before you drop in the egg, not after, or its surface will be spotty. Oeufs en Cocotte can be served plain but