Baked egg with crab and cayenne

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan. Add the shallots to the pan, frying for 3-4 minutes until softened but not coloured. Stir through the flour with the cayenne pepper and cook for 2 minutes.
2. Pour in the stock and the cream, bring to a rolling boil and reduce for a few minutes until the mixture thickly coats the back of a spoon.  Stir through the crabmeat and the lemon juice. Taste and season well.
3. Divide among individual pie or gratin dishes, then crack the eggs – one per dish. Sprinkle the breadcrumbs over each dish, then grate parmesan over (optional). Make sure the yolks are covered. Bake in the oven for 10-12 minutes, then remove and rest for 1 minute before serving.