These two recipes turn out very similar. Both are eggs cooked till the whites are set and the yolks are runny and both are eaten alone or scooped onto toast. Which you choose to make may depend on whether you like a recipe you don't have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can't walk away from (soft boiled eggs). Both can be served alone or scooped onto buttered toast.
Cook time can depend on altitude. The first time you try this recipe, cook four eggs. Remove the first at 1 1/2 minutes the second at 2 minutes, the third at 2 1/2 etc... and see which suits you!