Preparation

1. Generously butter the ramequins.
2. Salt, pepper to taste and sprinkle with some chopped chives.
3. Break an egg into each ramequin and pour the cream over each egg.
4. Place the ramequins in an oven-proof dish.
5. Pour hot water to mid-height of the ramequins.
6. Cook in the oven at about 340°C /170°C for 6 to 8 minutes until the egg white is just barely coagulated.
7. Sprinkle with chives when you take them out of the oven.

Use your imagination for the toppings. Below are some ideas:
Shredded ham or bacon
Sautéed mushrooms
Asparagus
Smoked salmon
Ratatouille
Stewed tomato and pepper (don’t use cream and substitute the butter for olive oil)
A recipe from our chef, Nicole Anne Gagnon.