Egg Casserole With Chorizo

Directions

1. 1
   Preheat oven 450 degrees Fahrenheit.
2. 2
   Butter 4 ramekins.
3. 3
   Remove the chorizo skin and cut it into small sticks. Fry in a dry skillet until browned. Remove excess fat.
4. 4
   Pour a tablespoon of liquid cream into each ramekin. Break an egg on top and scatter with pieces of chorizo. Place the ramekins in a baking pan. Make a water bath by filling the baking pan with boiling water, until halfway up the sides of the ramekins (be careful not to put water in the ramekins).
5. 5
   Bake for 8 minutes: the egg white should be coagulated and the yolk should still be liquid. Serve with pieces of bread cut into nuggets to dip into the egg dish.