Tarragon Baked Eggs

• 15 g/½ oz butter
• 4 eggs
• 4

Use the butter to grease 4 ramekin dishes very well. Break an egg into each dish, and spoon a tablespoon of cream over the top. Sprinkle with salt and pepper, and add a small pinch of chopped tarragon, or 2 whole tarragon leaves to each dish.

Stand the ramekin dishes in a roasting tin two thirds full of hot water and bake in a hot oven