For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette