Russian-style chicken and egg pie with rye crumbs

Method

1. Bring a small pan of water to the boil, add the eggs, bring to a steady simmer and cook for 6½ minutes. Drain and cool under cold running water, then peel.
2. Melt the butter in the casserole over a medium heat. Toss the chicken in the seasoned flour, then brown for 2-3 minutes on each side, working in batches.
3. Heat the oven to 200°C/180°C fan/gas 6. Return all the browned chicken to the casserole and gradually pour over the milk, mixing well to prevent any lumps forming. Bring to a fast simmer, stirring until smooth and thickened. Stir in the cornichons and soured cream, reduce to a simmer and cook for 5 minutes, then add the herbs and salt and pepper to taste.
4. Meanwhile, whizz the toasted bread in a food processor until finely chopped (or chop as finely as possible), then mix the oil into the breadcrumbs. Halve the eggs, then add to the casserole with the chicken and sprinkle over the breadcrumbs. Bake for 15-20 minutes until bubbling and golden. Serve with dressed watercress.