If you are doing an egg-fast, or need some inspiration to jazz up eggs, may I remind you about the very simple, classic dish of cream-baked eggs, also known as oeufs en cocotte. My recipe below is uncomplicated and packed with flavour (it’s my current addiction when I don’t feel like cooking or if Funnyman is travelling!) Ramekins are essential for this specific recipe, but if you choose to use a wider, shallower dish, you may need to shave some time off the cooking. Its 30 minutes in the oven for the whites to set and for the double cream to bake to a heavenly flavour, but it’s well worth waiting for. I seasoned the cream with smoked salt flakes and garnished the finished dish with some some chives (to make it cute).