French-Style Poached Eggs (Oeuf Cocotte)
Boil water in a large, shallow pan with the water 2-3 cm (approximately 1 inch) high.
Grease 4 small ramekins with butter. Crack an egg into each ramekin. Place knobs of butter on top and sprinkle with chives. Poach in the hot water for 6-8 minutes, covered.
To serve, season with salt and pepper to taste and serve with strips of toasted bread.