I don't know if there's a breakfast that is lower effort yet higher reward than eggs en cocotte. It seems impossible how easy it is to throw together, for how delicious, decadent, and downright elegant it is. And the moment I swapped out the heavy cream in my go-to version for crème fraîche, I loved it even more--the crème fraîche adds an extra tangy, nutty je ne sais quoi (this is a French dish, after all) to the whole thing that I can't get enough of. A smattering of Parmesan complements the whole thing nicely, with a little tomato for freshness and goat cheese for liveliness. Sometimes I decide to go all out and add just a bit of mozzarella or gruyere, too. I can't get enough of this.

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