Out of the oven and in bain-marie.
Oeufs en cocotte or Shirred eggs. In France, this basic methods of baked eggs is called "oeufs en cocotte." Quick and fancy breakfast option of individual servings of baked eggs, uses baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers). I usually like to do this for a birthday brunche. The one above has a turkey bacon + munster cheese with hashbrown + salsa with a side of 9 grain toast points.
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