← Nouns Cooking · French

Ingredients

• 15 g soft butter, for the ramekins
• 120 ml double (heavy) cream or crème fraîche
• 4 large eggs
• 40 g Gruyère, finely grated
• 1 tbsp Chives, snipped
• salt and black pepper
• 4 slices slices of toast, cut into soldiers, to serve (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and boil a kettle. Butter four ramekins and stand them in a small roasting tin.
2. Spoon 1 tbsp cream into each ramekin, crack in an egg, season, then spoon over the rest of the cream and scatter with the cheese.
3. Pour hot water into the tin to come halfway up the ramekins. Bake for 12–15 min, until the whites are just set and the yolks still soft when you jiggle the dish.
4. Scatter with chives and serve at once with toast soldiers for dipping.

Tips

• The eggs keep cooking in the hot ramekins, so take them out when the whites still look barely set.
• Without the toast it is gluten-free; serve with gluten-free bread if needed.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Serious Eats