Oeufs en Cocotte with Ramps

Oeufs en Cocotte with Ramps

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1 tbsp butter, divided
6 eggs
6-8 ramps, white parts finely chopped, and greens thinly sliced (whites and greens separated)
2 oz fresh mozzarella, torn 
handful homemade croutons
2 tbsp crème fraîche, divided 
1 tbsp Parmigiano-Reggiano
Salt and pepper


Preheat the oven to 400°F.  Warm au gratin dishes in oven for 5 minutes.  Remove au gratin dishes from oven and place in a baking dish.  Add 1/2 tbsp butter to each au gratin dish, using a knife or fork to move the butter around as it melts, ensuring that they are fully coated in butter.  Divide the whites parts of the ramps and cheese between the au gratin dishes, crack three eggs into each one and add croutons and about 1 tbsp of crème fraîche to each dish.  Sprinkle with parm-reg and thinly sliced green parts from the ramps.  Season with s&p.  Pour enough hot water into the baking dish to cover the au gratin dishes half way.  Bake until the egg white is just set and the yolk is still runny, about 12 minutes.  The eggs should still be a little wiggly in the ramekins, but shouldn't slosh around too much.  Note that if you plop down a huge spoonful of crème fraîche in the middle of the eggs (and don't break it up into smaller blobs of crème fraîche throughout the au gratin dish) the crème fraîche will continue to be very loose, even after the eggs are fully cooked.  Make sure you are looking at the egg whites and not the crème fraîche when you are deciding if the eggs are set.  Also, the eggs will continue to cook a little after you remove them from the oven, so keep that in mind.  Remove au gratins from oven and allow to cool at room temp for 1-2 minutes.
Serve hot.  I served with additional croutons, but you could also serve with toasted baguette slices.