Oeufs En Cocotte
ready in 18 min.
Heat the grill.
Put the vinegar in a medium-sized pan and fill the pan to half full with water. Bring this mixture to the boil. Break the eggs one by one into a cup and slide each egg into the centre of a whirlpool created by stirring a spoon in the hot, but not boiling, water, such that the egg keeps its shape and the yolk is surrounded by egg white. After 3-4 minutes, remove the eggs from the water with a slotted spoon and put two poached eggs each into oven-safe portion-sized baking moulds or on plates.
Mix the cream with two thirds of the parmesan and the thyme, and season with salt, ground black pepper and nutmeg. Pour over the eggs and bake under the grill for 3-4 minutes until golden brown.
Serve scattered with the remaining cheese. If desired, serve with fresh bread.