Eggs in pots, so much better than Egg McMuffin!

My wife is struggling at the moment, 39 weeks pregnant today! Tired, and ready to regain her body back from incubating an alien.

The only way I can help is to make us some breakfast.

Enter stage left, the Queen of French home cooking, Rachel Khoo.

Breakfast - great idea, but worked my socks off this weekend, so the cupboard is bare... nearly!

What could I make with creme fraiche and eggs? Eggs in pots, yes!

Ingredients
Creme Fraiche 150g
salt and pepper
nutmeg (I didn't as I had none.)
Chopped dill (again - none. Had enough parsley for one pot.)

Sadly, I couldn't follow Rachel's recipe, had to improvise with what I had.

Started with two ramekins, (one for my wife, one for me.)
One teaspoon of creme fraiche in each pot.
Crack an egg open in both pots.
For my wife's pot I added parsley, for mine I used paprika.
Add another generous spoonful of creme fraiche.
Salt and pepper to taste.
Put the ramekins into a baking dish and pour warm water into about halfway.
Preheat your oven (180C) and bake for 15 minutes.

15 minutes gave me enough time make us a mug of coffee each and some toasted brioche, (to dip into the yoke.)

Ok, so gourmet cooking this isn't, But it earned me lots of brownie points with my wife.

Be lucky, and you stay classy… Wherever you are!