Sit 4 coddling dishes in a large saucepan and pour in enough cold water so that it comes up to just below the level of the coddling dishes. Bring the water to a simmer, then remove the coddling dishes.
Quickly butter the coddling dishes, arrange the goat's cheese evenly in each, then crack the eggs carefully into the dishes. Sprinkle the herbs on top and season. Replace the lids on the coddling dishes and place back in the saucepan.
Cook for 6-8 minutes until just set. Remove and serve on folded napkins, garnishing with sprigs of chervil and chive stalks.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.