- 4 ramekins
- 4 eggs
- 15 cl of liquid cream
- 8 branches of savory
- Chopped chives
- 60 g fresh goat cheese
- Salt/Pepper
- Preheat oven to 180°C
- Break the eggs by separating the whites from the yolks.
- Lightly beat the egg whites while adding the liquid cream and the savory leaves separated from their stems. Divide evenly among the ramekins and place in a bain-marie oven for 5 to 6 minutes.
- Remove the small dishes from the oven and spread the 4 egg yolks on them without breaking them.
- Sprinkle with fresh goat cheese, add salt and pepper and bake for another 6 to 7 minutes, watching the egg yolks cook to your taste.
Remove from oven and sprinkle with chopped chives before serving hot.
