Shirred Eggs

Directions

1. 1
   Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
2. 2
   Bring the cream and sage to a boil; remove from the heat.
3. 3
   (If using fresh rosemary, strain the cream through a fine sieve.)
4. 4
   Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
5. 5
   Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!