Eggs in Pot

For the eggs in the pot, put 1 tsp of crème fraiche in each ramekin. Add a little salt, pepper and nutmeg. Top each with an egg and sprinkle with chives.

Finally, sprinkle with a little grated Emmental cheese. Place the ramekins in a bain marie (water bath).

Fill a large casserole dish with water and place the ramekins in it. They should be a little more than halfway in the water. Bake in a preheated oven at 180° for about 15 minutes.

The eggs will be soft to the core. If you want the eggs to be firmer, let them bake a little longer. Serve with fresh French baguette.

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