Ingredients

The following ingredients have 4 Servings
  • 1/4 cup cream
  • 8 free-range eggs
  • 2 teaspoon finely chopped fresh tarragon
  • 2 tablespoon finely chopped fresh chives
  • sea salt and cracked black pepper
  • 25 gram butter, softened
  • 8 slice soft white bread
  • 4 slice prosciutto, halved

Instruction

  • Boil kettle. Drizzle 3 teaspoons of cream into each ramekin and crack in 2 eggs. Sprinkle with tarragon, chives, and salt and pepper to taste.
  • Place ramekins in saucepan and pour in boiling water until it comes halfway up sides of ramekins. Place over medium heat. Cover with lid and cook for 8-10 minutes for runny eggs, or to your liking.
  • Meanwhile, heat frying pan over medium heat. On breadboard, sparingly butter each slice of bread. Lay prosciutto on 4 slices of bread, then top with another slice of bread to make sandwich.
  • Use rolling pin to flatten each sandwich and "glue" it together. Cut off crusts. Sparingly spread remaining butter on outside of sandwiches. Fry in pan for 2 minutes on each side until golden. Cut each sandwich into 3 soldiers.
  • Remove ramekins from saucepan and place on serving plates. Serve immediately with prosciutto soldiers.