Preheat Oven to 325 , lightly grease the insides of 2 Ramekins with butter
Pour cream around edges of the ramekins
Place 2 eggs side by side in each dish
Sprinkle with Tarragon, salt and pepper
Melt the ½ teaspoon butter and stir in the breadcrumbs with a fork to combine. Top the eggs with the crumbs
Bake for 16-18 minutes or until the whites are just set. For a firmer yolk, bake for several minutes more. Let sit for several minutes then serve warm. Garnish with additional tarragon, if desired.
Quick Note- My husband prefers a well done egg. Even at 20 minutes it was a bit too runny for him. 2 minutes under the broiler did the trick and he was please. We thoroughly enjoyed this method and can’t wait to try it with our chicken eggs soon.