Rachel Khoo cooks eggs in pots (oeufs en cocotte) with crème fraîche on The Little Paris Kitchen.

Rachel says: “Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.”

The ingredients are: 150g crème fraîche, salt and freshly ground black pepper, pinch nutmeg, handful of chopped dill and 4 free-range eggs.

To garnish: red lumpfish roe and small sprigs of dill.

To prepare the dish, preheat the oven to 180C.

Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill.

Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.

Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

Bake for 15 minutes or until the egg yolks are set to your liking.

If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.