Cocotte Eggs with Shrimp

° Serves 4 as a first course or lunch main course

Oeufs en cocotte are eggs cooked in small soufflé molds, cups, or bowls with a ½- to ¾-cup capacity. The molds are placed in a saucepan with water around them; the pan is then covered and the water brought to a boil on the stovetop. The saucepan should be deep enough so there is some space between the eggs and the lid so the steam generated by the boiling water will cook the eggs. They will have the consistency of poached eggs. An elegant way of serving eggs, this makes a wonderful first course for dinner or main course for lunch.

• 7 or 8 shrimp (frozen shrimp can be used), shelled and cut into ½-inch pieces (about ⅔ cup)
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 large eggs, preferably organic
• 1 tablespoon finely chopped chives, for garnish

Place the shrimp pieces, cream, and half the salt and pepper in a saucepan and bring just to a boil. Immediately remove from the heat and divide among four ½- to ¾-cup cocotte or soufflé molds.

At serving time, break an egg on top of the shrimp mixture in each cup and sprinkle the eggs with the remaining salt and pepper. Arrange the filled molds in a large saucepan with 1 cup water around them, cover, and bring to a boil. Cook, covered, for about 5 minutes, until the eggs whites are cooked but the yolks are still runny. Sprinkle with the chives and serve immediately. Eat with a spoon.