Categories: Breakfast, Eggs, French

Ingredients

• 1 tablespoon butter, plus more for the ramekins
• 6 -8 scallions, sliced
• salt
• pepper
• fried crouton (made with 2 slices country bread or baguette, see note)
• 4 eggs
• 1/4 cup heavy cream

Directions

1. Note: fried croutons-cube 2 slices country bread or a baguette (cut into 1/2 inch cubes); melt 2 T butter in a frying pan over medium heat; a piece of bread will sizzle at once when the fat is hot enough.

2. Add the bread cubes and fry, stirring constantly so they brown evenly, for 30 seconds to 1 minute; watch closely as they scorch easily.

3. Pour them into a strainer so the fat drains into a bowl, then spread on paper towels to drain.

4. You will need four 1/2 cup ramekins.

5. Preheat oven to 350°; butter the ramekins.

6. Melt the butter in a small frying pan over medium heat; add the scallions and fry, stirring often, until golden brown, about 5-7 minutes.

7. Season with salt and pepper and spread them in the ramekins.

8. Scatter the croutons on the scallions with a bit more salt and pepper.

9. Break an egg into each ramekin and then spoon 1 T of the cream over each egg to coat it lightly. Line a roasting pan with a dish towel, set the ramekins in it, and pour in boiling water to make a water bath (water should come halfway up the sides of the ramekins).

10. Bring the water just back to a boil on the stove top, then transfer the pan to the oven.

11. Bake the eggs until the whites are almost set, 10-11 minutes, depending on the thickness of the ramekins.

12. The eggs will continue cooking for a minute or two in the hot dishes when you take them from the oven.

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