Eggs in pots (oeufs en cocotte)
Eggs and cr猫me fra卯che are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
Ingredients
- 150驳/5陆辞锄 cr猫me fra卯che
- salt and freshly ground black pepper
- pinch nutmeg
- handful of chopped dill
- 4 free-range eggs
To garnish
Method
Preheat the oven to 180C/350F/Gas 4.
Season the cr猫me fra卯che with salt, freshly ground pepper and a pinch of nutmeg.
Place a heaped tablespoon of cr猫me fra卯che in the bottom of a ramekin, followed by a little dill.
Crack an egg on top, add a second tablespoon of cr猫me fra卯che and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more 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 are set to your liking.
If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
Recipe Tips
The cr猫me fra卯che can be replaced with b茅chamel or mornay sauce. If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the cr猫me fra卯che, or a spoonful of pip茅rade.
Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.
