Egg Morsels with Garlic-Porito, Chives and Estragon

Name: Egg Morsels with Garlic-Porito, Chives and Estragon
Yield: 6
Ingredients: 2 tablespoons of butter; 1 tablespoon of sunflower oil; 1 minced garlic-porito; 2 well-minced shallots; 6 eggs; Salt and black pepper to taste; 1/2 cup heavy cream; 1 tablespoon of chopped chives; 1 tablespoon of fresh estragon, chopped

1
2 tablespoons of butter
2
1 tablespoon of sunflower oil
3
1 minced garlic-porito
4
2 well-minced shallots
5
6 eggs
6
Salt and black pepper to taste
7
1/2 cup heavy cream
8
1 tablespoon of chopped chives
9
1 tablespoon of fresh estragon, chopped

Ingredients

1
2 tablespoons of butter
2
1 tablespoon of sunflower oil
3
1 minced garlic-porito
4
2 well-minced shallots
5
6 eggs
6
Salt and black pepper to taste
7
1/2 cup heavy cream
8
1 tablespoon of chopped chives
9
1 tablespoon of fresh estragon, chopped

Directions

1
Heat the butter and oil in a skillet and sauté the garlic-porito for three minutes
2
Add the shallots and cook for a few more minutes
3
In a bowl, season the eggs with salt and pepper
4
Pour the butter mixture over the eggs and mix well
5
Add the heavy cream and herbs, mix well, and distribute among six 6cm-diameter muffin tin cups greased with butter
6
Cover with aluminum foil and arrange in a large pan near the edges
7
Fill the pan with water to about halfway up the muffin tin cups, then bring to a boil
8
Reduce heat, cover, and cook for 12-14 minutes
9
Remove from oven and let rest for five minutes
10
Remove aluminum foil and serve with toast