I made this for my lunch today because I was pretty sure that if I served it up for dinner, there would be a minor revolt on my hands. Or, as a friend recently posted on Facebook with a picture of a big beautiful salad: “Better bring my wine to the table because I know everyone else will be whining too.”
This is essentially baked eggs with cream and tarragon and almonds scattered on top. Yum.
The skinny tip is to use a smaller ramekin in which to cook the egg and the cream. I wasn’t sure, however, what qualified as “smaller”, so I used my usual ramekin. I didn’t think my small one would be able to hold the egg and the cream without it spilling over.
It was, in a word, divine. It couldn’t have been more simple: a medium-sized egg swimming in a small amount of chicken stock and cream with bits of tarragon thrown in for good measure.
Will I make it again? You bet. Would I make it for the family? Probably not. I don’t want to have to bring my wine to the table for the whining.