Feeds:
Posts
Comments

Posts Tagged ‘Baked eggs’

Ouefs en cocotte

A simple but indulgent weekend breakfast. Perfect for using up any leftover cream from the night before.

Ouefs en cocotte 

  • butter
  • one egg per person
  • one tbsp of cream per person

You need small oven-proof china dishes.

Pre-heat the oven to 190°C/Gas 5.

Get your eggs ready by breaking into separate mugs.

Put a lump of butter into each dish. Place in the oven and remove as soon as the butter has melted.

Slide an egg into each dish.

Pour a tablespoon of cream over each egg, avoiding the yolk, and return to the oven.

You need to watch these carefully but they are likely to take about 4-5 minutes. You want to remove them while you still have a runny yoke. If you practice these a few times you will get to know the perfect timings for your oven.

Serve with buttered toast soldiers.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, Penguin, 2010.)

Read Full Post »