Lunch: Eggs in Pots (Oeufs en Cocotte)

Ingredients

5 1/2 ounces/150 grams creme fraiche
Salt and freshly ground black pepper
Pinch nutmeg
Handful of chopped dill, plus some small sprigs, for garnish, optional
4 free-range eggs
Red lumpfish roe, for garnish, optional

Instructions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.

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