Cook the chicken breasts in an air fryer at 350°F (180°C) for 10 minutes on air fry mode. Crack the eggs and place them in individual ramekins. Add 1 teaspoon of crème fraîche (or sour cream) to each ramekin. Season with salt and pepper. Once the chicken is cooked, cut it into small pieces. Add the chicken to the ramekins.

Bake using the steam setting at 195°F (90°C), or in a regular oven at 350°F (180°C) with water in the bottom of the baking pan for 6 to 8 minutes, watching to keep the yolks runny. Meanwhile, make some bread sticks for dipping. In a small bowl, mix a little olive oil with garlic powder and parsley. Brush this mixture onto the bread sticks before baking. Bake in the oven or air fryer at 350°F (180°C) until golden brown.

Serve hot from the oven and dip the garlic bread sticks into the runny yolks.