Preheat your oven to 200°C.
Butter the inside of 4 ovenproof ramekins and place a spoonful of crème fraiche in each.
Add a few halved cherry tomatoes and some asparagus heads.
Add salt and pepper to taste.
Finish by adding a whole egg.
Place your ramekins in a dish filled with water to cook in a bain-marie.
Cook for 15 minutes.
Serve with your Sigdal Herbs and Sea Salt Crisps.