The dish is oeufs en cocotte, eggs steamed in ramekins or small pots. Pepin starts with some mushrooms and shallots sweated in a pan until they just start to soften. Then he adds some cream to form a quick sauce, which cools for a minute until it's ready to be spooned into the bottom of single-serving cocottes. In go the eggs, and the cocottes steam in a water bath right on the stove. The cream works its way around the eggs—which Pepin takes runny, thankyouverymuch—for a delightfully saucy breakfast or lunch sopped up with plenty of bread. Are you feeling French yet?