Eggs en Cocotte with Rosemary and Butter Toasted Sourdough

Grab two oven safe bowls (ones with lids would be ideal) and add a pat of butter to each. Crack two eggs into each bowl, then add a splash of heavy cream and sprinkle of goat cheese (if you like to measure, do 2 tbsp each). Top with salt, pepper, and fresh herb of choice (thyme was used here). Cover using lid (or tinfoil) and add to a baking dish. Pour boiling water into the baking dish to surround the bowls, making sure that it reaches half way up the bowls. Bake on 350°F for 20 mins. In the meantime, spread butter onto two pieces of sourdough and press in some fresh rosemary, then pan fry until golden and crispy. Once the eggs are done, top with fresh chives. Calabrian chilis or red pepper flakes can also be added for an amazing kick. Enjoy!