2 spring onions
3 tablespoon salted butter at room temperature
¼ teaspoon Evermill pepper flakes
¼ teaspoon kosher salt
2-3 tablespoons cream
If your egg is refrigerated remove and temper for 15 minutes.
Cut the onions into thin slices using only the whites. Add the sliced onion, 2 tablespoons of butter and a pinch of both salt and pepper flakes into a small sauté pan. Bring up slowly over medium heat. Sweat until soft.
Set up a steamer, place either a bamboo steamer or a metal rack in a pot or pan above water and cover to boil.
Coat two small ceramic cups each with ½ tablespoon of butter. Spoon half the onion mixute into each and then crack an egg over it. Top egg with a pinch of both salt and pepper flakes followed by 1 - 1 ½ tablespoons of heavy cream (depending on your cup, heavy cream should cover most of the egg).
Once the water in the steamer is boiling, place the egg cocoettes into the steamer, cover and steam for 7 minutes. Turn off heat, remove lid and let it cool for 1 minute before removing from the steamer.
Serve with toast soldiers.