4 eggs
120 ml (8 tbsp) fresh double cream (heavy cream)
2 tsp (10 ml) chopped fresh tarragon
salt and freshly ground pepper
120 ml (8 tbsp) fresh double cream (heavy cream)
2 tsp (10 ml) chopped fresh tarragon
salt and freshly ground pepper
method
1. Butter four ramekin dishes. Break an egg into each dish.
2. Mix the fresh cream and the tarragon in a basin; season.
3. Spoon 30 ml (2 tbsp) of the fresh cream mixture over each egg and cover with foil.
4. Place the dishes in a thick-based shallow pan (a frying pan is ideal) and add boiling water to come three-quarters up the sides of the dishes.
5. Simmer gently for 8 - 10 minutes until the egg whites are set but yolks are still soft.
Serve immediately.
2. Mix the fresh cream and the tarragon in a basin; season.
3. Spoon 30 ml (2 tbsp) of the fresh cream mixture over each egg and cover with foil.
4. Place the dishes in a thick-based shallow pan (a frying pan is ideal) and add boiling water to come three-quarters up the sides of the dishes.
5. Simmer gently for 8 - 10 minutes until the egg whites are set but yolks are still soft.
Serve immediately.
serving amount
serves 4
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