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.)
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