Egg-in-the-cap

Make a hole at the top of the eggs with a pointed knife to make a turning movement. Make the hole bigger, break small pieces with your fingers until there is a hole with a diameter of 1-2 cm. Let the protein run out but leave the egg yolk in it. The protein is not used. Put the eggs back in the egg carton. Sprinkle the egg yolk with the cheese and season with salt and pepper. Stir in the crème fraiche and pour 2 tsp in each egg.

In a low, wide pan, bring a layer of water of 4 cm to the boil. Let the eggs gently slide in. Let them float for 4 minutes until the egg yolk begins to solidify on the edges. Take the eggs out of the water with a spoon and put them back in the egg carton. Sprinkle with pepper. Drizzle each egg with 1/2 tsp oil and sprinkle with the parsley.