Baked eggs with Taleggio

Baked eggs with Taleggio

4 tsp unsalted butter

8 tbsp heavy cream

4 oz Taleggio cheese, sliced into 4 equal pieces

8 large eggs

4 tsp finely chopped fresh thyme

Kosher salt and cracked black pepper

Preheat the oven to 375 degrees. Grease four 1-cup ramekins with 1/2 tsp butter each. Bring a small pot of water to boil, and reduce the heat to a simmer.

Pour 1 tbsp of the cream into each ramekin. Cut each slice of the Taleggio in half and put 2 pieces on top of the cream in each ramekin. Plop 2 eggs into each ramekin. Top with the chopped thyme. Top each dish with the remaining cream and 1/2 tsp of butter.

Place the ramekins into a baking dish. Pour the simmering hot water into the dish, enough to fill the dish up the sides of the ramekins. Bake the eggs in the oven until the eggs are ooked and jiggle just a bit, 7-10 minutes. There should be no hint of uncoagulated egg. (Ask your guests how they like their eggs.) Season with salt and pepper and serve.