Eufs En Meurette

• 12 eggs
• 80 g butter
• 250 ml fresh cream
• red wine vinegar
• salt and pepper
• finely chopped chives or parsley
• finely chopped pistachio nut

1. Bring fresh cream to a boil in a small saucepan,remove from heat and season with salt and pepper.
2. Add vinegar and set aside.
3. Take six ramekin dishes( i use the small ones that hold about 150ml).
4. coat the inside with butter.
5. crack 2 eggs into each dish(dont break the yolk) and put the ramekins into a flat bottom ovenproof dish or tray,pour hot water into the tray until it comes halfway up the side of the ramekins.and cook in a 200c oven .
6. watch the progress of the cooking carefully; The eggs will be cooked when the whites have become opaque and the yolks are still liquid.
7. (cook longer if you like them well done).
8. remove from oven and top with sauce,parsley and nuts.
9. Another way to serve this is let the ramekins cool enough to handle then carefully turn the eggs onto a plate and chill.
10. when cold cover with sauce and nuts and serve with salad and toasted bread.

eggs, butter, fresh cream, red wine vinegar, salt, chives, pistachio nut

Taken from www.food.com/recipe/eufs-en-meurette-337916 (may not work)