EGGS IN POTS
Serves 4
Butter, for greasing 1⁄2 cup heavy cream 1 ⁄4 tsp. ground nutmeg, plus more for seasoning Kosher salt
White pepper 1 ⁄4 cup chopped fresh tarragon, plus more for garnish 4 eggs
1. Heat oven to 325°F. Use butter to generously grease the inside of four 4- to 6-oz. ramekins. Set a kettle of water on the stove and bring to a boil.
2. Whisk cream, nutmeg, salt and pepper in a small bowl. Into each ramekin, pour 1 tbsp. cream mixture and evenly distribute tarragon. Crack an egg gently onto the cream, taking care not to break the yolk. Divide remaining cream among ramekins. Season with salt, pepper and nutmeg.
3. Set ramekins in a roasting pan and pour boiling water into dish so it comes halfway up the ramekins. Bake 14 to 15 min. until egg whites are set and yolks are still runny.
For a firmer yolk, bake 2 to 3 min. more. Remove ramekins, garnish with tarragon, and serve warm.
PER SERVING: 121 cal, 6g protein, 2g carbs, 0g fiber, 0g sugar, 10g fat