Coconut Eggswith Comté & Tarragon

Preheat the oven to 350°F (356°F) using both top and bottom heat.

In a mixing bowl, combine the crème fraîche, Dijon mustard, finely chopped shallot, chopped tarragon, black pepper, and a pinch of salt; stir until smooth.

Grease four small oven‑proof ramekins with the butter, ensuring the sides are well coated.

Evenly divide the crème fraîche mixture among the ramekins, then carefully crack two eggs into each ramekin, keeping the yolks intact.

Sprinkle the grated Comté cheese over the eggs, focusing on the area around the yolks while trying to keep the yolks mostly uncovered.

Place the ramekins in a deep baking dish and pour hot water around them until the water reaches about halfway up the sides of the ramekins, creating a bain‑marie.

Bake for 11–15 minutes, or until the egg whites are set but the yolks remain runny.

Remove the ramekins from the water bath, drain any excess water, and finish each with fresh tarragon (or chives), a pinch of coarse sea salt, and additional black pepper.

Serve immediately with thick slices of toasted baguette for dipping.