Crème Fraîche Eggs En Cocotte

• Olive oil, for greasing the ramekins
• 2 tablespoons goat cheese crumbles
• 2 to 3 tablespoons diced tomatoes
• 2 large eggs
• salt and pepper, to taste
• 2 tablespoons creme fraiche
• 2 tablespoons grated Parmesan
• 2 tablespoons Gruyere or mozzarella (optional)
• 1/4 cup shredded parsley, for garnish (optional)

1. Preheat oven to 325u0b0 F.
2. Lightly grease two 4-ounce porcelain ramekins with olive oil. Divide the goat cheese and tomatoes between the two ramekins. Gently crack an egg over the mixture in each ramekin, taking care not to break the yolks. Sprinkle salt and pepper over the eggs. Finally, dollop a tablespoon of creme fraiche over each, and finish with a generous layer of Parmesan, plus mozzarella, or gruyere, if you really want to go all out.
3. If you like, prepare a bain marie to bake the cocottes in a gentle and even heat. Place them in a baking dish or cake pan, then fill the pan with about 1 inch of hot water. Otherwise, simply place them on a baking sheet. Either way, bake for about 10 to 20 minutes until your desired level of doneness. At 10 minutes, the egg whites will be just set. At 15 minutes, the yolks will still be soft. At 20, the whole egg should be set. If you're one who loves a runny egg, keep a close eye on your eggs before the 10 minutes are up.
4. Let cool briefly, then serve with a side of toast or salad.

olive oil, goat cheese crumbles, tomatoes, eggs, salt, crueme fraueeche, parmesan, gruyere, parsley

Taken from food52.com/recipes/38644-creme-fraiche-eggs-en-cocotte (may not work)