Herby Eggs With Prosciutto Bread Sticks - cooking recipe

Ingredients

1/4 cup sour cream
8 None eggs
2 tsp finely chopped fresh tarragon
2 tbsp finely chopped fresh chives
2 tbsp butter, softened
8 slices soft white bread
4 slices prosciutto, halved

Preparation

Boil water in kettle. Drizzle 1 tbsp sour cream into each of 4 ramekins. Break 2 eggs into each. Sprinkle with tarragon, chives, and salt and pepper to taste.
Place ramekins in a large saucepan and pour in boiling water until it comes halfway up sides of ramekins. Place on medium heat. Cover with lid and cook for 8-10 mins for runny eggs, or until cooked to desired doneness.
Meanwhile, butter the bread. Place prosciutto on 4 slices of bread, then top with remaining bread to make a sandwich. Use a rolling pin to flatten sandwiches and 'glue' them together. Cut off crusts. Sparingly spread remaining butter on outsides of sandwiches.
Heat a skillet on medium heat. Fry sandwiches for 2 mins each side until golden. Cut each sandwich into 3 sticks.
Remove ramekins from saucepan and place on serving plates. Serve immediately with prosciutto bread sticks.