8 tablespoons Double Devon Cream
2 teaspoons chopped fresh tarragon
freshly ground pepper
Butter four ramekin dishes.
Break an egg into each dish.
Mix the fresh Double Devon Cream and the tarragon in
a bowl, season.
Spoon 2 tablespoons of the cream mixture over each egg and cover with foil.
Place the dishes in
a shallow pan and add boiling water to come 3/4 up the sides of the dishes.
Simmer gently for 8-10 minutes the
egg whites are set but yolks are still soft.