Extremely quick and easy to make, this is a very tasty way of cooking eggs for either a quick snack or a starter.
1 knob of butter
4 large eggs
1 tbsp chopped fresh tarrag
Salt and pepper
4 tbsps cream
4 large eggs
1 tbsp chopped fresh tarrag
Salt and pepper
4 tbsps cream
method
1. Butter 4 individual ovenproof ramekins, and break an egg into each one.
2. In a small bowl, stir the chopped tarragon, salt and pepper into the cream and mix well.
3. Spoon 1 tbsp of the cream mixture onto each egg.
4. Put the ramekins onto a baking sheet and cook in a preheated oven, 180°C/350°F/Gas Mark 4, until set, about 6 - 8 minutes.
Serve hot.
2. In a small bowl, stir the chopped tarragon, salt and pepper into the cream and mix well.
3. Spoon 1 tbsp of the cream mixture onto each egg.
4. Put the ramekins onto a baking sheet and cook in a preheated oven, 180°C/350°F/Gas Mark 4, until set, about 6 - 8 minutes.
Serve hot.
serving amount
serves 4
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