Oeufs En Cocotte with Pork
Grease 4 ramekin dishes with butter. Preheat the oven to 180°C | 350F | gas 4.
Mix the diced bacon together with the cooked rice. Divide the mixture between the ramekins
Make a well in the centre of each ramekin and break an egg into the hole.
Pour 1 tbsp double cream over each of the eggs. Season with salt and pepper and cover tightly with foil
Place the ramekins in a deep baking dish. Put the baking dish in the centre of the oven and carefully half-fill with boiling water, pouring around the ramekins.
Bake for 10-15 minutes until the eggs are cooked. Garnish with flat leaf parsley