Ceptas olas ar dilli (baked eggs with dill)

Instructions

1. Preheat the oven to 180 °C and butter four ovenproof ramekins.
2. Sauté the chopped onion in the butter for a few minutes, without browning it, then spread it over the bottom of the ramekins.
3. Crack two eggs into each ramekin, keeping the yolks whole.
4. Mix the cream with the dill, salt and pepper, then pour it around the eggs without covering the yolks.
5. Bake for 12 to 15 minutes: the whites should be set and the yolks still shiny in the centre.
6. Sprinkle with cheese if you like and serve straight away with rye bread.