Preheat the oven to 160°C (325°F/Gas 3). Heat the oil in a pan. Fry the shallots and garlic over a low heat until softened, then increase the heat a little, and cook until the shallots are golden. Stir in the tarragon, and 2 tbsp of cream.
Divide the shallot mixture between 4 ramekins, spreading it over the base of each and hollowing the centres a little. Crack an egg into each dish. Divide the remaining cream between the ramekins.
Mix the cheese, breadcrumbs, and chives, and season with plenty of pepper. Pile this mixture on the eggs, and bake for 15 minutes, or until the eggs are cooked and serve at once.
- 2 tbsp olive oil
- 4 shallots , finely chopped
- 2 garlic cloves , crushed
- 1 tbsp tarragon , chopped
- 175ml double cream
- 4 large eggs
- 3 tbsp gruyère cheese or cheddar cheese (for vegetarians), grated
- 1 tbsp breadcrumbs , day-old
- 1 tbsp chives, snipped
- 1 pinch black pepper, freshly ground
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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