Ingredients

1/3 cup fresh cream

2 stalks of celery, roughly chopped, including leaves

½ of a small onion, sliced, including skin

1 shallot, sliced, including skin

1 teaspoon kosher salt

3 peppercorns

1 small bay leaf

1 sprig of fresh thyme

½ teaspoon butter

2 farm fresh eggs

Preparation

  1. Preheat oven to 350 degrees F.
  2. In a sauce pot, gently heat cream, celery, shallot, onion, salt, pepper, and herbs together until hot.
  3. Turn heat off and allow to steep for 15 minutes.
  4. Meanwhile, butter two shallow bowls lightly and crack an egg into each bowl.
  5. Taste the cream for seasoning, and adjust as needed.
  6. Carefully spoon the warm cream over each egg just until the egg is covered. (It’s okay if the egg yolk is protruding slightly across the top.)
  7. Bake the dishes in a 350 degree F oven for 5 to 6 minutes.
  8. Check closely to make sure the whites are setting up, but the yolk is still soft.
  9. Then turn the oven to broil, and with the door propped open, heat until top begins to brown.
  10. Pull immediately and allow to rest for 1 minute before serving.
  11. Serve with warm crusty bread that has been brushed with olive oil.
  12. Excellent for brunch with a crisp salad and seasonal fresh fruit, or for dinner alongside slow-braised beef and sautéed greens.