Friday, April 24, 2015
EGGS IN POTS (OEUFS EN COCOTTE)
Two main ingredients -- eggs and creme fraiche -- are all you need for this super-simple yet very tasty dish. Look in your fridge and throw in whatever you find suitable. Serve with plenty of crusty bread or, for a gluten-free alternative, try steamed asparagus, raw carrot, bell pepper or cucumber sticks.
Traditionally ramekins are used for baking oeufs en cocotte, but you can make them in teacups to add a little British touch to this classic French dish.
2/3 cup creme fraiche
Salt and pepper
A handful of chopped dill
Small sprigs of dill
Preheat the oven to 350*F. Season the creme fraiche with salt, pepper, and a pinch of nutmeg. Place a heaped tablespoon of creme fraiche int he bottom of a ramekin, followed by a little dill. Crack an egg on top, add a second tablespoon of creme fraiche, and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with the other three ramekins.
Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes or until the egg yolks ar set to your liking.
If you like, finish each serving with a sprig or two of dill on top.
* Sour cream may be used instead of creme fraiche if you can't find it.
* Try swapping the dill for parsley, basil, or cilantro. Or spice things up with a dash of Tabasco or chile sauce.
Prep time: 10 minutes
Baking time: 15 minutes