Oeufs en Cocotte

1. Preheat the oven to 400ºF degrees. Set aside 4 x 1/2 cup ramekins, lightly greased with butter. Then start a kettle and bring to a boil and have a small roasting pan available.
2. While the oven is preheating, saute the pancetta over medium-high heat for 2 minutes per side, until slightly browned. Remove, and pat with paper towel and then chop. Reserve.
3. Add 1/2 tablespoon of single cream to the bottom of each ramekin along with the nutmeg and half the rosemary.
4. Carefully crack the eggs into a bowl before transferring to the ramekins. Transfer 2 eggs to each ramekin and season with salt and pepper. Add the remaining 1/2 tablespoon cream around the edges of each ramekin and top with the remaining rosemary. Add the grated Parmesan over top.
5. Place the ramekins in the roasting pan and add enough of the boiling water so it comes up a third of the way up the ramekins.
6. Bake for 15 minutes, or until the white of the eggs are just cooked.