Black Garlic Eggs en Cocotte

Preheat the oven to 180°C (setting 6).

Generously butter the ramekins to prevent the eggs from sticking.

Prepare the black garlic cream: mash the black garlic cloves into a paste with a fork and stir them into the cream. Season lightly with salt and pepper.

Pour a small amount of black garlic cream into each ramekin.

Crack 1 egg into each ramekin, being careful not to pierce the yolks.

Add the remaining cream to the eggs, just enough to partially cover them.

Baking in a water bath: Place the ramekins in a baking dish filled with hot water until the water reaches halfway up the sides of the ramekins. Bake for 12 to 15 minutes for runny eggs, or a little longer if you prefer the yolks set.

To finish: sprinkle with chopped fresh herbs and, if desired, a little Parmesan cheese or lightly toasted breadcrumbs. Serve immediately with toasted bread or a slice of crispy baguette.