Eggs en cocotte with goat's cheese, tarragon and tomato

These handsome chaps manage to be both especially spring-like and exactly what you'd want for brunch. There is no need to be too thorough when deseeding the tomatoes, just get the bulk out.

The seeds and surrounding jelly hold so much tomato 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
soft butter a little
ripe tomatoes 6 medium
mixed cherry tomatoes a large handful
single cream 300ml
tarragon 3 sprigs, chopped
soft goat's cheese log sliced 150g, sliced
eggs 8 large, very fresh

Heat the oven to 180C/gas mark 4. Lightly grease the insides of 8 ovenproof cups or ramekins with butter.

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 skin should begin to lift and curl – then drain the water away and peel the skins off. 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 bread soldiers, for dipping.

Extracted from Friends at My Table by Alice Hart