Eggs baked in ramekins with cream

Although eggs are frequently prepared in a variety of different ways -- scrambled, fried, poached, boiled -- they are also delicious baked, and make a nice breakfast or luncheon dish, especially with ham, bacon, or sausage added to the ramekins, or small baking dishes.

Or you can put a spoonful or two of sauteed minced mushrooms, asparagus, spinach, or artichoke hearts in the bottom of the ramekins along with the cream. For an elegant dish, use a little lobster, shrimp, or crab.

A basket full of flaky croissants, with sweet butter and jam, or hot, buttered whole wheat toast would be delicious with the eggs. Eggs in Ramekins With Cream 1 cup heavy cream Salt Freshly ground white pepper 6 fresh eggs Have a shallow pan of boiling water ready. There should be just enough water in the pan to reach halfway up the ramekins. Boil cream in a saucepan for 2 minutes, stirring with a woodent spatula. Lightly salt and pepper the cream. Put 1 tablespoon of hot cream into each of 6 ramekins and set them in the pan of water. Crack eggs one by one and slide one gently into each ramekin. Cover each egg with a tablespoon of hot cream.

Cook in simmering water for 4 to 6 minutes. To test for doneness, touch egg with your finger: It should be firm but supple. Place ramekin on a napkin-cov ered platter and serve immediately.