You’ll need 4-inch (10 cm) diameter ramekins (or mini cocottes) – about 8 oz (235 ml) capacity each.

1. Preheat the oven to 355°F (180°C).
2. Grease the ramekins with soft, room-temperature butter.

In each ramekin:

1. Add 2 tablespoons (30 g) of crème fraîche.
2. Add 1 teaspoon of chopped chives and 1 tablespoon (5g) of grated Comté.
3. Add two eggs one by one, cracking them in a cup first to make sure you don’t break the yolks or accidentally add eggshells.
4. Season with ⅛ teaspoon each of kosher salt and freshly ground black pepper.
5. Sprinkle the eggs with 2 tablespoons (10 g) of grated Comté (avoid covering the egg yolks to make sure you can monitor their doneness).
6. Place the ramekins on a sheet pan or baking dish (it is easier to take them out of the oven this way).
7. Bake for 12-13 minutes, or until the whites are set and the yolks are still runny. 

Meanwhile, make the toasted bread fingers (French “mouillettes”).

1. Slice a 4-inch (10 cm) piece of baguette. Cut it in half, lengthwise.
2. Toast the slices in the toaster until golden.
3. Then cut into ½ inch (1.5 cm) fingers.

To garnish:

1. Sprinkle with one teaspoon of chopped chives, and serve with crusty mouillettes, or just regular toasted slices of sourdough bread, and a chilled glass of Chardonnay-based (Blanc de Blancs) sparkling wine.
2. Enjoy!