Oeuf Cocotte ñ Eggs In Ramekins

Butter the inside of 4 1/2 cup soufflÈ molds with 1/2 teaspoon of the butter, and sprinkle each lightly with the salt and pepper. Break one egg into each mold. In a large saucepan or high-sided skillet with a lid, bring 1/2 inch of water to a boil. Place the molds in the water and cover with a lid. Boil gently for about 4 minutes, until the whites are set but the yolks are still soft inside.

Meanwhile, toast and butter the bread. Trim off the crusts and cut each slice into 4 thin rectangular strips and serve with the eggs.

Variation 1. Place 1 tablespoon of peas in the bottom of each buttered mold and break egg on top. Cook as directed.

Variation 2 After cooking the eggs, sprinkle with 1 tablespoon of the chopped ham. Serve 5. Variation 3. Press 2 teaspoons of the herbs in the bottom and around the sides of each of the buttered molds. Break an egg into each and cook as directed. To serve, run a blade of a sharp knife around each cooked egg and unmold on a round crouton.