if baked in individual ramekins, these could officially be called 'Oeufs en Coccotte'.
this time, i prefered the rustic effect and ease of using a skillet.
baking the eggs gives a ridiculously creamy center yolk while still yielding a crunchy white and perfectly melted Brie.
Heat olive oil in large skillet over med-high heat, crack into hot oil 5-6 farm fresh, organic eggs. When whites begin to congeal, season with fresh ground pepper and rosemary. Place entire skillet in preheated 400degree oven until yolks are set but not hard. (5-8mins). Slice thick pieces of Brie and place over each yold. Season with sea salt and more pepper accordinly. Garnish with fresh cut tomatoes and grilled baguette. Serve alongside bacon and various jellies.
See Ina Garten's similar recipe here
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