#brunch ### Introduction Indulge in this classic French-inspired dish, perfect for a cozy breakfast or elegant brunch. Poached eggs nestled in a rich cream base with customizable toppings make this recipe both simple and sophisticated. Whether you prefer the savory combination of smoked salmon and Emmentaler cheese or the freshness of spinach and dill, this versatile dish lets you tailor it to your taste & food preferences. Serve it with crusty baguette slices for dipping, and you have a restaurant-quality meal ready in no time. Ideal for impressing guests or treating yourself to a comforting yet fancy treat! ### Ingredients for 2 people * Cream (100 ml) * 1 egg per person * Bread to dip in this delicious sauce! #### Optional You can add whatever toppings or fixings to your liking. Be creative! > [!example] > * Cheese (emmentaler, gouda, parmesan whatever you desire) > * Spinach > * Dille > * Tomatoes > * Paprika ### Instructions preparation 1. Bake the baguette in the oven according to packaging instructions ### Instructions Poached eggs in Cream 1. Preheat the oven at 200 degrees Celsius 2. Spread a thin layer of the cream on the bottom of the ramekin. This just enough so the egg(s) are laying in the cream and not in the ramekin itself. Simply to protect them overcooking even more. 3. Add your first layer of toppings. I love the combination of dille, smoked salmon, spinach & emmentaler. But this is such a versatile recipe. So add whatever your tastebuds are craving! 4. Break the egg and add it on top of the first layer of toppings 5. Add another thin layer of cream and the rest of the toppings 6. Grate the cheese on top 7. Put the ramekins in a container with 1-2 cm of water in the container. The water will help steam the eggs to perfection. Here it is important to not add too much water; the more water you add the longer it will take to heat up and start steaming the eggs. > [!tip] > Here it is important to not add too much water; the more water you add the longer it will take to heat up and start steaming the eggs. > 9. Cover the full container with foil and put it in the preheated oven for 10-16 min depending for how runny you want your eggs to be. ![[IMG_9291.jpeg | 300]] Simply Dushi! > [!tip] > Here it is important to not add too much water; the more water you add the longer it will take to heat up and start steaming the eggs. > >