Eggs En Cocotte with a Persian Twist

Ingredients

• Olive oil, for greasing
• 2 large eggs, room temperature
• 60 mL (4 tbsp) 35% cream, slightly warmed
• ¼ cup crumbled feta
• 2 tbsp unsalted butter
• 4 Medjool dates, pitted and roughly chopped
• 2 tbsp chopped walnuts
• ⅛ tsp ground cinnamon
• 1 tsp toasted sesame seeds
• Small handful chopped fresh dill, chives, and parsley
• Toasted pita, for serving

Directions

1. Fill a wide, shallow pan with 2.5 cm (1 inch) of water. Bring to a gentle simmer.
2. Lightly grease two 120 mL (4 oz) ramekins with olive oil.
3. Crack one egg into each ramekin. Evenly drizzle cream over top. Season lightly with salt and pepper. Sprinkle with feta.
4. Line the bottom of the pan with a folded paper towel. Place ramekins in the pan. Cover with a tight-fitting lid.
5. Cook over low heat, or a very gentle simmer, for 6–12 minutes, depending on desired doneness.
6. Meanwhile, heat butter in a small pan over medium-high heat. Add dates, walnuts, and cinnamon. Cook until butter is lightly browned and mixture is caramelized. Remove from heat.
7. Carefully remove ramekins using a towel. Spoon warm date mixture over the eggs.
8. Finish with sesame seeds and fresh herbs.
9. Serve with toasted pita for dipping.