Eggs baked in the oven

• 4 eggs
• butter, for greasing
• salt and freshly milled pepper
• ¼ pint (

The traditional cocotte dishes for this recipe are small and hold 1 egg perfectly. Generously grease four cocotte dishes or individual ramekin dishes with butter. Warm the dishes in the oven, then carefully break 1 egg into each dish and season with salt and pepper. Place the dishes in a roasting tin and pour boiling water into the tin to come half-way up the sides of the dishes.

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