Ingredients
- 4 large eggs
- 4 tablespoons heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 teaspoons unsalted butter softened
- Fresh chives chopped, for garnish
Instructions
- Preheat your oven to 350°F and set a kettle of water to boil.
- Use the butter to grease two small ramekins and pour 2 tablespoons of heavy cream into each.
- Crack two eggs into each ramekin, being careful not to break the yolks. Season with salt and pepper.
- Place the ramekins in a deep baking dish. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the oven and bake for 12 to 15 minutes, until the egg whites are set but the yolks remain runny.
- Remove from the oven, garnish with chopped chives, and serve immediately with crusty bread or toast.