Ingredients
Method
1. Heat the oven to 180C/160C fan/gas 4 and grease 4 ramekins with butter.
2. Fry the chorizo in a small frying pan over a high heat for 4 mins until crispy, then divide half of it between each ramekin. Add 2 tbsp of cream and a pinch of gruyère to each ramekin, then crack an egg into each one. Top with 1 tbsp of cream, freshly ground black pepper, the rest of the chorizo, and finally the gruyère.
3. Place the ramekins into a deep baking dish, then pour boiling water in so the dish is about ¼ full. Bake for 12-15 mins, so the yolks are still runny. To serve, sprinkle over the chives and enjoy with bread for dunking, if you like.