Oeufs en Cocotte
150g creme fraiche
Salt & freshly ground black pepper
Pinch of nutmeg
Handfull chopped dill
4 free range eggs
Red fish roe
Small sprig of dill
Preheat the oven to 180°C.
Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three 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.