The best version I’ve tried is from this This Little Paris Kitchen video. You essentially add a spoonful of crème fraîche a bit of nutmeg and salt, crack an egg over it, and then whatever fresh herbs like chives or dill on top.
Using crème fraîche is the traditional method in France, but they don’t usually have it at my normal grocery store (although I’ve seen it in Trader Joes occasionally). In a pinch I’ve found you can also use a little flavored cream cheese (like onion and chive or garden veggie) which you can get at your normal grocery store.
Place the ramekins in a pan filled with water so they cook evenly. Bake for about 20 minutes at 350 degrees. The length of time depends on how well you want your eggs to be cooked. I cooked them until the whites became opaque, and then just 2 or 3 minutes longer.
Add other fun toppings like sauteed spinach and mushrooms, or even some smoked salmon. I also love the idea of mixing the smoked salmon into the crème fraîche before spooning it in. Yum!
A couple other delicious Easter recipes: Mini Cadbury Eggs Easter Bark and Natural Tea Dyed Easter Eggs