Eggs in cocottes

grease the pots with a little butter, and sprinkle some chopped ham, or sauteed mushrooms, or cooked and drained spinach, or smoked salmon, in the bottom. Add some chopped herbs - parsley with your ham or mushrooms, dill with your salmon - then crack an egg or two over the top. Add a dollop of cream or full-fat milk (probably about a teaspoon per egg), season with s+p, and place in a roasting tin. Pour boiled water into the tin about halfway up the side of the cocotte, then bake for 10-18 mins in a medium oven, depending on how runny you like your yolk. Serve with toasted bread soldiers to dip in! U can also use ramekins!