Ingredients
1 extra large egg
1 1/2 teaspoons butter
salt
pepper
1 tablespoon cream
1/2 teaspoon chives finely chopped
Method
Sources
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dataset
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Gathered
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Feathery dill — pickles, gravlax, cream sauces, potato salad
Individual cups for perfectly shaped poached eggs
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Feathery dill — pickles, gravlax, cream sauces, potato salad
Individual cups for perfectly shaped poached eggs
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
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Place an individual-sized, shallow, fireproof dish over moderate heat and add the butter. After the butter has melted, break the egg into the dish and cook for approximately 30 seconds until a layer of white has set in the bottom of the dish. Remove from heat and tilt the dish so that the butter can bast the egg. Add the cream and chives on top of the egg. Place the dish an inch under a hot broiler for about one minute. The white should be set and the yolk filmed and glistening. Remove from oven and season. Serve immediately.