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Heat the oven to 375FºF/190ºC.
Into the bottom of each of two buttered ramekins put a spoonful of something nice (see suggestions above).
Gently crack an egg in on top.
Top with a spoonful of crème fraîche.
Season with salt and pepper.
Sprinkle over the chives.
Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins.
Bake until cooked, but still jiggling, 5 to 7 minutes.
Serve with buttered toast fingers for dipping.
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