Eggs en Cocotte with Cream

• 4 eggs
• salt
• freshly milled pepper
• 4 tablespoons cream

Warm four small ramekin dishes and very thoroughly butter each one. Carefully crack an egg into each. Season well with salt and pepper and spoon a tablespoon of cream over each egg.

Place the ramekin dishes in a large roasting or baking tin and fill with boiling water to within ½ inch (