Ingredients: 4 eggs 8 tablespoons Double Devon Cream 2 teaspoons chopped fresh tarragon salt freshly ground pepper Directions: 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. Serve immediately. Serves Four.