Preheat oven to 180 °C. Butter four small ramekins, crack two eggs into each and season with salt.

Ingredients

• 20 gButter, salted editorial addition
• 320 gEgg, whole, raw, fresh
• 160 gCream, fluid, heavy whipping
• 100 gCheese, edam
• 16 gChives, raw
• 4 gSalt, table
• 700 gBeverages, water, tap, drinking not counted – removed

Method

1. Preheat oven to 180 °C. Butter four small ramekins, crack two eggs into each and season with salt.
2. Pour cream around the yolks and scatter with cheese. Set ramekins in a deep roasting tin and add hot water halfway up their sides.
3. Bake 13 minutes until whites are opaque and set while yolks still wobble when gently shaken. Carefully lift from the water bath, scatter with chives and serve immediately.