Oeufs En Cocotte
6,1 / 10
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
Season the crème fraiche well with salt and pepper and divide it between four large ramekins. Make a well in the centre and crack 2 eggs into each one.
Sit the ramekins in a roasting tin and pour enough boiling water around them to come halfway up the sides. Transfer the tin to the oven and bake for 10 - 15 minutes or until the whites of the eggs are set, but the yolks are still runny.
Cut the crusts off the toast and cut it into 4 fingers. Sprinkle the eggs and the toast with chives and serve immediately.