A refined French breakfast technique. Eggs are gently baked in individual ramekins within a water bath (bain-marie) with heavy cream and herbs. The goal is a perfectly set, opaque white with a warm, completely fluid yolk that mixes into the cream to form a rich sauce.
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Prep. Preheat oven to 375°F (190°C). Generously butter two 8-oz ramekins.
The Base. Place 1 tablespoon of crème fraîche in the bottom of each ramekin.
The Eggs. Carefully crack two eggs into each ramekin, ensuring the yolks remain intact.
The Top. Spoon another 1 tablespoon of crème fraîche over the egg whites in each ramekin (try to avoid covering the yolks so they remain visible). Season with salt and pepper.
The Bain-Marie. Place the ramekins in a deep dish. Pour water into the dish until it reaches halfway up the sides of the ramekins.
. Carefully transfer to the oven. for 12-15 minutes . The whites should be just set and slightly jiggly, and the yolks completely runny.
Serve. Carefully remove the ramekins from the water bath (they will continue to cook slightly). Garnish generously with chives and tarragon. Serve immediately with toasted baguette soldiers for dipping.
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