Sunday, July 17, 2011

Eggs en Cocotte

My sister introduced me to this recipe

Add a bit of butter to some ramekins (or other small bowl) and set those in a bain marie (water bath) over heat. When the butter melts add an egg or two, cheese and fresh herbs of choice. 

Gruyere is the traditional cheese in this dish but any cheese will do. Above is a mix of fresh cilantro, terragon and mixed cheese.

When the egg makes a white ring around the ramekin add some cream or milk, maybe some more cheese, salt and pepper and move your bain marie into a 400 degree oven for 5-7 minutes until they have set but the yolks are still loose.

Prepare some toast and cut into strips. 
When the eggs en cocotte is done, mix it up, dip your toast strips in it and enjoy. 

Some other suggested combinations are basil, tomatoes and fresh mozzarella, or sharp cheddar and sage. Also bacon, ham, or your vegetables of choice... limitless combinations. 


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