The French know the best way to eat their eggs — baked with plenty of cream.
This recipe is courtesy of Eugenie Kitchen.
Preheat the oven to 350 degrees F. Brush 2 ramekins with butter.
Add 1 egg and 2 tablespoons cream to each ramekin. Season with salt, pepper, and paprika.
Place the ramekins in a baking tray, and pour boiling water in the tray so that is comes at least half-way up the side of the ramekin. Cover the ramekins and baking tray with aluminum foil.
Bake for 15-20 minutes, until the eggs are cooked to your liking.
Serve hot, with toasted bread.