A comforting, bistro-style dish with rich yolks, silky mushrooms and buttered bread for dipping. We’ve used pine mushrooms here for their deep, earthy flavour, but any mushrooms will work well. You will need two ramekins and a saucepan that both ramekins can easily fit inside.

Serves 2

40g butter 
1 bunch chives, finely sliced
4 eggs
200g pine mushrooms, sliced
100ml dry white wine
A splash of brandy or sherry
50g cavolo nero, sliced
100ml cream
A ficelle, for serving 
Sea salt and black pepper, to taste


Generously butter two ramekins. Scatter the chopped chives inside and rotate to coat the sides of the ramekin evenly. Crack two eggs into each ramekin and set aside.

Heat a saucepan over medium heat and melt the butter, then add the mushrooms and sauté until lightly golden and fragrant. Pour in the white wine and let it reduce by half before adding the brandy or sherry and cook until the alcohol has evaporated.

Stir in the cavolo nero and cook until just wilted, then add the cream. Simmer gently until the sauce thickens slightly and coats the mushrooms. Season to taste and keep warm.

Slice the ficelle on an angle and butter both sides generously. Toast in a pan over medium heat until golden and crisp.

Bring a saucepan of water (about 5cm deep) to the boil. Carefully place the ramekins into the water - the level should come halfway up the sides. Cover with a lid and cook for around 6 minutes, or until the whites are just set and the yolks remain soft. Remove the ramekins from the water and let them rest for 1 minute.

To serve, spoon the mushroom mixture onto two plates. Gently turn the baked eggs out onto the centre (use a palette knife if needed). Serve immediately with the ficelle on the side.