It’s impossible to resist these little shrimps, which are divine with the eggs and cream, and perhaps a slice of toast on the side. One egg is enough for a starter, but I would serve two for a lunch or light main course.
48 cooked brown shrimps or 28 prawns in the shell
30g (2 tbsp) softened butter
salt and freshly ground pepper
4 eggs
4 tbsp double (heavy) cream
24 small capers, rinsed and well drained
Preheat the oven to 170°C / 325ºF/Gas 3. Peel the shrimps or prawns, leaving eight with their heads attached for the garnish.
Take 4 cocotte moulds about 8 cm (3¼in) in diameter and 4 cm (1½in) deep, and brush with the softened butter. Season lightly with salt and pepper. Carefully tip an egg into each mould, drizzle the cream over the egg whites, then scatter the peeled shrimps and capers over the yolks. Bake the eggs until cooked to your liking.
Serve immediately, garnished with the whole shrimps or prawns.