This recipe makes a simple entrée for lunch or dinner as well as a delightful egg addition to brunch. Chopped chives add a dash of color to this almost effortless French classic, which is easy to serve in individual ramekins. This has become a breakfast staple in my home, where I use fresh eggs from the Marché Biologique des Batignolles to whip up a breakfast dish that is sure to please and start the day off right.
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