Anyway, I tried a recipe from the TV series-Oeufs en Cocotte.
The Parisians make this in ramekins but Rachel Khoo does them in a teacups and it is the most yummy breakfast.
To make you add a spoonful of creme fraiche to a teacup, add some grated nutmeg and season. Next, crack an egg in add another spoonful of creme fraiche. You can then choose a flavouring. Rachel uses dill or cods roe. If you're feeling extravagant you can add shaved truffled or truffle oil. I'm not posh enough to keep truffle oil so I added a few drops of Tabasco sauce and it worked nicely. You then cook the eggs, to your preference, in an oven dish of lukewarm water, in the oven. I served with rustic bread soldiers.
Here is the link for the latest episode of Little Paris Kitchen: