Are you tired of being stuck inside and are longing for an extravagant getaway? While no one will be hopping on a flight to Paris anytime soon, we have a recipe that can turn your kitchen into a French Cafe! Oeuf Cocotte is difficult to pronounce but easy to make! Creamy, savory, and decadent, it tastes like the most excellent chef in France prepared it. Except, in this case, the chef is you!\u00a0 One of the beautiful things about this recipe is that it can happen in any kitchen! Don\u2019t have an eight burner gas stove or a fancy brick oven? Not a problem. All you need for this Oeuf Cocotte is a small ramequin and a toaster oven.\u00a0 Just because this recipe contains eggs doesn\u2019t mean you can only eat it for brunch! Mais non! You can enjoy Oeuf Cocotte for breakfast, lunch, dinner, whenever the craving strikes you. And once you\u2019ve tasted this dish, the craving will strike again and again!\u00a0 All of these ingredients can be found in your local grocery store if you don\u2019t already have them in your pantry. The recipe calls for cr\u00e8me fra\u00eeche, which will probably be the most challenging ingredient to find. However, if your supermarket doesn\u2019t stock it and you don\u2019t have time to make a side trip to some specialty cheese shop, don\u2019t worry. You can still make your Oeuf Cocotte substituting sour cream, Boursin, or any other soft cheese you get. Whether you\u2019re hosting a fancy brunch or want to impress your roommates, this simple recipe is great for a crowd. Eggs, cr\u00e8me fra\u00eeche, salt, and pepper make up the base of the dish, but anything after that is entirely up to you. That means if one guest wants something green, throw some veggies into their ramequin! If another likes things to be a bit more savory, try adding sliced ham or crumbled bacon to their mix! The only limit is your guest\u2019s imagination!\u00a0 The only tricky part of cooking this dish is getting the egg\u00a0just\u00a0right. The key to a good Oeuf Cocotte is making sure the egg whites are solid, but the yolk is still a delicious runny mess. If you leave the ramequins in the oven for too long, the eggs will be rubbery and hard. But if you take them out too soon, everything will be soupy and not exactly appealing to eat.\u00a0 The first couple of times you make this dish, it might be a good idea not to wander too far away from your toaster oven! Keep a close eye on your eggs and pull them out to check the yolk every so often. Once you\u2019ve mastered this recipe and have your cooking time down, you can let the oven work it\u2019s magic while you wander off to chill the champagne for mimosas!\u00a0 Even though you\u2019re not able to visit the City of Lights in person, this dish will bring a little of Paris\u2019 magic right to your kitchen. Enjoy it with crunchy toast and the satisfaction that you\u2019ve come closer to becoming a master chef!