This baked eggs dish, which is one of the most popular dishes at both Le Pichet and Cafe Presse, is also one of the simplest.  As a result, its success  depends almost entirely on choosing the best quality ingredients you can get your hands on.

I first saw this dish prepared many years ago at the venerable Paris winebar “A la Cloche des Halles”.  There, it is the bartender who cooks the eggs, using a tiny  foil-lined toaster oven behind the bar.  Obviously the technique is a bit different when using a full blown oven.