Eggs en cocotte

Serves 4

Eggs en cocotte are perfect for a late-night supper (Lisa Barber)

These baked eggs are lovely to serve for a late-night supper with nothing more than a little green salad, a plate of good ham and some warmed bread.

4 very fresh organic free-range eggs
2 tbsp double cream or crème fraîche
50g/2oz Parmesan
Sea salt and freshly ground black pepper

You will need four little porcelain ramekins for this dish. Start by heating your oven to 180C/350F/Gas4, then crack one egg into each ramekin, spoon over the cream, season with salt, sprinkle with Parmesan and finish with a generous grinding of black pepper.

Once the oven is warm, carefully transfer the ramekins on to a flat baking tray and place on the middle shelf of the oven. Cook for eight minutes, remove from the oven and serve immediately.