Baked Eggs in Cream

• 2 tbsp olive oil
• 4 small shallots, finely chopped
• 2 garlic cloves, minced (optional)
• 1 tbsp chopped tarragon
• 3/4 cup heavy cream or creme fraiche
• 4 large eggs
• 3 tbsp shredded Gruyere
• 1 tbsp dry bread crumbs
• 1 tbsp finely chopped chives
• Freshly ground black pepper
• Four 6 oz (180ml) ramekins

1. Preheat the oven to 325F (160C).
2. Heat the oil in a frying pan over medium-low heat.
3. Add the shallots and garlic and cook, stirring, until the shallots are golden.
4. Stir in the tarragon and 2 tbsp of the cream.
5. Spread equal amounts of the mixture in 4 x 6oz (180ml) ramekins, making a slight well in each portion of the shallots.
6. Crack an egg into each dish.
7. Divide the remaining cream among the ramekins.
8. Mix together the Gruyere, bread crumbs, and chives, and season with pepper.
9. Sprinkle in the ramekins.
10. Place the ramekins on a baking sheet and bake for 1015 minutes, or until the eggs are cooked to your liking.
11. Serve at once.

olive oil, shallots, garlic, tarragon, heavy cream, eggs, gruyere, bread crumbs, chives, freshly ground black pepper, ramekins

Taken from www.cookstr.com/recipes/baked-eggs-in-cream (may not work)