oeufs en cocotte

serves 2

200g crème fraîche

salt and freshly ground black pepper

pinch nutmeg

handful of chopped dill

2 free-range eggs

trout or salmon roe
small sprigs of dill


1.Preheat the oven to 180C.
2.Place a big tablespoon of crème fraîche in the bottom of a ramekin or teacup.Season with salt, freshly ground pepper, a pinch of nutmeg and a little dill.

3.Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg.

4.Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

5.Bake for 15 minutes or until the eggs are the way you like them. Finish with a teaspoon of trout roe and a spig or 2 of dill.Serve with warm crispy bread.