Remove the rind from the Brie. Chop the cheese, then mash it in a basin using a fork. Gradually beat in half the milk, the chives, the Ricotta and finally the last of the milk. Season with freshly ground black pepper. Alternatively, blend the Brie and milk together in a liquidiser, then add the chives, Ricotta and pepper.

Lightly oil 4 small ramekins and divide the cheese mixture between them. Mould the mixture in each dish to provide hollows for the eggs. Break an egg into each dish and season with a little salt and plenty of freshly ground black pepper.

Cover each ramekin with a piece of foil and stand in a roasting tin containing 1 in (25 mm) of hot water.

Bake for about 20 minutes or until the whites have set but the yolks are still soft.

Serve straight from the oven with buttered toast fingers.