Celebrity chef Michel Roux, who runs the three-star Waterside Inn in England, has written an entire volume called ``Eggs," in which a favorite food is poached, souffled, scrambled, fried, boiled, and turned into rich sauces. This baked presentation, called ``en cocotte" in French, is traditionally made in individual souffle dishes (ramekins) or custard cups. Eggs en cocotte, with free-range or fresh farm eggs, served with crusty bread and a salad, is a splendid summer supper.
| | | 2 | tablespoons butter, softened |
| Salt and pepper, to taste |
| 4 | eggs |
| 4 | tablespoons heavy cream |
| 24 | shrimp, shelled |
| 24 | small capers, drained |
1. Set the oven at 350 degrees. Use the butter to brush 4 ramekins or custard cups that are about 3 1/4 inches in diameter and 1 1/2 inches deep. Sprinkle them with salt and pepper.
2. Tip an egg into each dish, sprinkle the whites of the eggs with cream, then scatter the shrimp and capers on top.
3. Line a baking dish with parchment paper. Set the ramekins or cups in the dish. Pour enough boiling water around the dishes to come halfway up the sides. Transfer to the oven.
4. Bake the eggs for 15 minutes or until the shrimp are cooked, the whites are set, and the yolks are still runny. (Bake 2 to 3 minutes longer for well done eggs.) Serve in the ramekins. Adapted from ``Eggs" 
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