Eggs en Cocotte

Think of the French brunch dish eggs en cocotte as all the best bits of poached eggs—tender egg whites and custardy, barely set egg yolks—with none of the fuss. Usually a baked egg recipe, this version from Jacques Pépin takes an even easier approach: The individual crocks are steamed in a hot water bath on the stovetop. That means you can sit down to breakfast even faster.

Pépin calls for a simple garnish of chopped chives (placed under the egg to protect the herbs from wilting). But you could use chopped parsley, chervil, tarragon, or another soft herb in their place. You could also sprinkle on a little Parmesan, Gruyère cheese, or goat cheese, if you’d like, or a bit of minced shallot for an even more savory bite. Craving something more hearty? Drape some smoked salmon or diced ham on top of the shirred eggs after they come off the heat. Any way you go, be sure to serve with toasted bread for dunking into the runny yolks.