Oven-Baked Eggs with Tarragon
Spoonsparrow eggs baked in the oven with fresh tarragon – a simple, elegant dish that showcases the flavors of European cuisine.
Ingredients
- 4 large eggs (fresh)
- 150 g crème fraîche
- 2 tbsp heavy cream
- 3 sprigs tarragon
- Salt
- Pepper
- 1 small onion
- 2 tsp Rapeseed Oil
Instructions
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1.
Preheat oven to 200°C (400°F) with fan or conventional heat. Carefully separate the eggs so that the yolks remain intact. Whisk the egg whites with crème fraîche and heavy cream until smooth. Wash, dry, and finely slice the tarragon; fold into the white mixture and season with salt and pepper. Peel and finely chop the onion; sauté in oil until translucent, then distribute among four oven‑proof ramekins. Spoon the white mixture over the onions, create a small well in each, and gently slide one yolk into each well. Place the ramekins in a baking dish and pour boiling water halfway up the sides of the cups. Bake for about 20 minutes until set.
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2.
Bake for approximately 20 minutes until the whites are firm but yolks remain runny.
