Baked Eggs with Herbs
Cook eggs until hard boiled, about 10 minutes. Rinse in cold water, peel and cut in half lengthwise. Gently remove yolks with a spoon. Peel shallots and finely chop. Stir in half of the chopped herbs, mustard, crème fraîche and egg yolks.
Season with salt and pepper. Place herb-yolk filling in the egg halves. Melt butter in a saucepan and stir in the remaining herbs and vinegar. Put eggs in a buttered baking dish and drizzle with the butter and herb mixture. Bake on center rack in a preheated oven (200°C/approximately 400°F) until golden brown. Serve garnished with herbs.