150g/5½oz lactose free double cream
salt and freshly ground black pepper
handful of chopped dill
4 free-range eggs
4 slices gluten free toast
small sprigs of rosemary
Serves - 6
Preheat the oven to 180C/350F/Gas 4. Season the lactose free cream with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of lactose free cream in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of lactose free cream 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 gluten free toast and a sprig or two of rosemary.
Recipe adapted from: Good Food