Silky, Custardy Baked Eggs (Eggs en Cocotte)

Preheat the oven to 350°F. Set out two ramekins and crack two eggs into each one. Split the cream and cheese among each ramekin as well.

Place the ramekins into a high-sided baking dish. Pour about 4 cups of boiling water into the baking dish, until it reaches about halfway up the sides of the ramekins. If your ramekins have lids, put them on. If not, cover the entire baking dish with foil.

In a small baking dish, add in the cherry tomatoes plus oil and a hefty sprinkle salt. Put into the oven to bake for about 30 minutes, using a knife to pierce the tomatoes about halfway through.

Bake the eggs for 15-20 minutes, or until the eggs reach your desired level of doneness. If you want runny yolks, jiggle the ramekins a bit to check the doneness - they should look slightly set but still jiggly.

Once eggs are done, remove the lids from the ramekins and season with salt, pepper, and crushed red pepper flakes. Add on the roasted tomatoes and some chives. Dunk your toast into the eggs for a delicious, custardy egg breakfast!