75 g (3 oz) blue cheese, such as Stilton, Roquefort or Gorgonzola
150 ml (1/4 pint) double cream
2 tablespoons chopped chives
1/2 teaspoon cracked black pepper
4 large eggs
4 slices of granary bread
Preheat the oven to 200°C (400°F), Gas Mark 6, and butter 4 ramekins. In a small bowl, mash the blue cheese into the cream using the back of a fork. Stir in the chives and black pepper, and divide between the ramekins.
Crack an egg into each ramekin and place them in a roasting tin. Pour hot water into the tin so that it comes about halfway up the sides of the ramekins. Cook in the preheated oven for 7–8 minutes, or until the egg white is set but the yolk is still runny.
Meanwhile, toast the bread until golden and butter lightly. Cut into strips for dipping. Remove the baked eggs from the oven and serve immediately with the toast.