EGGS COCOTTE
Serves 6
EGGS COCOTTE
  • 12 tsp virtually fat-free fromage frais
  • Tarragon (or chervil), chopped
  • 2 slices of smoked salmon (ham or bresaola)
  • 6 eggs
  • Salt and black pepper
Put 2 tsp of the fromage frais and a pinch of herbs into each of six ramekin dishes. Add a third of a slice of smoked salmon, cut into fine strips, then one egg and salt and pepper. 
Place ramekin dishes in a high-sided saucepan filled with boiling water like a bain-marie. Cover and cook for 3–5 minutes over a medium heat.