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Tarragon Baked Eggs

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  • Serves: 4
Tarragon Baked Eggs


  • Butter for greasing
  • 8 tbsp double cream
  • 4 tsp chopped tarragon leaves
  • 4 large eggs
  • Salt
  • Black pepper, freshly ground


  1. Preheat oven to 190° C., 370° F., Gas Mark 5.

    Greece for ramekins with butter. Put the cream into a saucepan and warm. Place the ramekins into a roasting tin and pour boiling water into the tin to come halfway up the ramekins.

    Put 1 tablespoon of the cream into each dish and sprinkle with half the tarragon.

    Carefully break an egg into each ramekin, season to taste and cover with the remaining cream and tarragon. Bake in preheated oven for about 7 minutes or until yolk is just set. The ramekins can be left in the water, out of the oven for 10 minutes before serving.

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