This is what I made on Sunday. I will be out of town early this week (I am leaving in a few hours), so this is a quick post. Yet it’s French! :)
Oeufs means eggs. En Cocotte means in pot. It’s very simple but tasty. If you like cooked egg white with runny egg yolk and cream, this will make a delcious breakfast.
Let’s get cooking!
Prep time: 10 min
Cooking time: 15-20 min
- 2 eggs
- 4 tablespoons heavy cream
- Some toasted bread to serve with.
- Pinch salt
- Freshly ground pepper
- Paprika (optional)
Preheat the oven to 350 degrees F (180 C). Brush butter or oil inside of the ramekins; set aside.
Fill the ramekins
Add in one egg and 2 tablespoons of heavy cream in a ramekin and season it. Repeat for the other one.
Arrange the ramekins in a baking tray and pour boiling water in the tray.
Bake for 15 to 20 minutes, or until your preference of egg texture.
Serve with toasted bread when hot.
You can serve with a sprig of dill and/or a teaspoon of lumpfish roe.