Eggs in Cocotte

1 cup heavy cream
1 tablespoon chives, chopped
8 large eggs
Sea salt and pepper, to taste
1/2 cup grated Gruyere cheese


Pour cream into a small saucepan, and bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until cream is reduced in half. Divide chives evenly; place in the bottom of four ramekins. Crack eggs, and pour 2 into each ramekin. Do not stir. Add salt and pepper, to taste. Divide reduced cream evenly, and pour into ramekins. Sprinkle each ramekin with an equal amount of cheese. Bake in a 375-degree oven for 10 minutes.