Recipe courtesy of Roger Mooking
19 min
10 min
9 min
4 servings


  • 1 teaspoon vegetable oil
  • 1 small shallot, thinly sliced
  • 8 fresh eggs, at room temperature
  • 1 plum tomato, seeded and finely diced
  • 1 tablespoon butter
  • 1/3 cup 35-percent whipping cream
  • Salt and freshly ground black pepper
  • 1/2 bunch fresh chives, finely sliced
  • 4 slices toast


Preheat the oven to 350 degrees F. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.


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