Cocotte eggs

Ingredients:

• 2.5 tbsp butter
• 2.5 tbsp chopped fresh thyme leaves
• 12 eggs
• Gray salt or coarse sea salt and ground black pepper

Preparation:

1. Preheat oven to 190°C.
2. Grease the insides of 6 ramekins with butter and then sprinkle with thyme, distributing it evenly among the ramekins. Add 2 eggs to each ramekin and season with salt and pepper. Place the ramekins in a baking dish and fill the larger dish with water until it reaches halfway up the ramekins. Carefully place the dish in the preheated oven. Bake the eggs for 15 minutes, or until golden brown on top.