œufs cocotte

Or œufs en cocotte. In its simplest form, egg with crème fraîche, salt and pepper in a buttered ramekin, baked in a bain marie, but there are a thousand variations—with red wine, mushrooms, truffles, cheese ad infinitum.

Sometimes in vide greniers or flea markets you may find egg coddlers (cuiseurs à œuf) with tops on them, for cooking shirred eggs on top of the stove.