RECIPE
The New York Restaurant Cookbook

by Florence Fabricant

BALTHAZAR'S OEUFS COCOTTE
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Serves 4

1 tablespoon soft unsalted butter
4 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
½ cup heavy cream
8 eggs, organic if possible
4 fresh thyme sprigs
Toast or grilled bread, for serving

Preheat the oven to 325 degrees. Butter 4 shallow 1-cup ramekins, the type used for crème brulee. Sprinkle each with ½ tablespoon of the cheese and ¼ teaspoon of thyme leaves. Lightly dust with salt and pepper. Place ramekins in a baking pan at least 2 inches deep.

Spoon 2 tablespoons of the cream into each ramekin. Break 2 eggs into each ramekin and season with salt and pepper. Sprinkle on the remaining cheese and lay a thyme sprig on top. Pour hot water into the baking pan to come halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake 8 to 10 minutes, until the whites are just set and the cream and cheese are bubbling and lightly browned. Serve at once, with toast or grilled bread.