Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp of tarragon, chopped
- 3 tbsp of gruyère cheese, grated
- 2 tbsp of olive oil
- 1 tbsp of breadcrumbs, day-old
- 2 garlic cloves, crushed
- 4 shallots, finely chopped
- 175 ml of double cream
- 4 large of eggs
- 1 tbsp of chives, snipped
Method
Step 1
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.Step 2
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.Step 3
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.