Think of a classic soft-boiled egg, awaiting its regiment of toast soldiers. A poached egg, delicately wobbling atop an English muffin. Or a whole-egg raviolo, a pool of liquid gold concealed within its snug pasta skin. An individual egg is a dish for one, too perfectly contained to share.
Nothing says "Mine, all mine" quite like an individual egg. It's the perfect anti-Valentine's Day meal. After all, you can't get any more anti-Valentine's Day than cooking something delicious and settling in to indulge in it all by yourself, can you?
Oeuf en Cocotte
Preheat oven to 430F. Butter a small ramekin and drop in a spoonful of creme fraiche.
Crack in one egg, the freshest you can find. Sprinkle with sea salt. Place the ramekin in a baking dish and surround with very hot water. Bake in the oven for ten to fifteen minutes, until the white is set but still quivery.
Top with shavings of Parmigiano-Reggiano, the best you can lay your hands on (if you can't find the good fresh stuff, substitute some other hard cheese). If you have black truffle oil, drizzle a little on top. Finish with a dusting of freshly ground black pepper.
Eat with lots of crusty bread. Lick the last traces of yolk from the corners of your mouth. Do your best not to gloat. (Okay, go ahead and gloat. I certainly did.)