Friends at my table: Eggs en cocotte

These handsome chaps manage to be both especially spring-like and exactly what you’d want for brunch.

There’s no need to be too thorough when deseeding the tomatoes, just get the bulk out. The seeds and surrounding jelly hold so much flavour that I rarely remove them but unfortunately their presence would dilute the cream too much in this case. Besides, the bonny — and whole — cherry tomatoes release extra pops of sweetness to set the goat’s cheese off beautifully.

Serves: 8; preparation: 15 minutes; cook: 15 minutes

A little soft, unsalted butter

Six ripe, medium tomatoes

Large handful of mixed cherry tomatoes

300ml single cream

Leaves from three sprigs of tarragon, chopped

150g soft goat’s cheese log, sliced

Eight very fresh, large eggs

Pre-heat the oven to 180°c/fan 160°c/350°f/gas mark 4. Lightly butter the insides of eight ovenproof cups or ramekins. Cut a shallow cross in the base of all the medium tomatoes and place them in a bowl. Boil a kettle and pour the boiled water over the tomatoes to cover.

Leave them for barely a minute — their skins should begin to lift and curl — then drain the water and peel off the skins. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Cut each half into two petals.

Divide the tomato petals, cherry tomatoes, cream, most of the tarragon and most of the goat’s cheese between the cups or ramekins. Season well with salt and pepper, crack an egg into each and finish with the remaining tarragon and goat’s cheese. Sit the cups in a roasting tin and bake for 15–20 minutes, depending on whether you prefer a runny or a set yolk. Serve with teaspoons and herb fougasse soldiers for dipping.

Recipe from Friends at My Table by Alice Hart (£19.99, Quadrille).