Eier im Glas (Eggs in a Glass)

Bring a small pot of water to a gentle simmer. Meanwhile, butter two small heatproof glasses or ramekins. Crack two eggs into each glass, taking care not to break the yolks.

Add a small dollop of butter (about 5g) and a drizzle of cream to each glass. Season lightly with salt and pepper. Place the glasses carefully into the simmering water, ensuring the water level comes about halfway up the sides of the glasses.

Cover the pot and gently cook for 7-10 minutes, depending on your desired yolk consistency. For runny yolks, 7 minutes should be enough; for firmer yolks, cook longer. The whites should be set.

Carefully remove the glasses from the water. Garnish with fresh chopped chives. Serve immediately with toasted bread strips for dipping.