Oeufs en cocotte or Eggs in pots2012-11-27
- Yield : 3
- Servings : 3
- Prep Time : 2m
Who could imagine the most beautiful breakfast could be created out of just 2 main ingredients – Eggs and Creme fraiche?
A recipe adapted from Rachel Khoo’s Little Paris Kitchen, this dish is creamy, delicately flavoured, perfectly cooked and most importantly… so easy! Believe me, its the poshest yet easiest thing you can make on a Sunday morning.
- Creme fraiche - 6 tbsp
- Eggs - 3
- Salt and pepper to tatse
- Nutmeg - a pinch
- Coriander - a few sprigs
Preheat the oven to 180C
Season the creme fraiche with salt, pepper and nutmeg.
Put a tablespoon of creme fraiche at the bottom of the ramekin.
Put some dill or coriander on top of it.
Crack an egg onto this.
Now, add a second scoop of creme fraiche and sprinkle a pinch of salt, pepper and nutmeg.
Repeat for all the ramekins.
Put the ramekins in a baking tray filled halfway up with lukewarm water and bake till egg yolks are set as you like them-runny or firm. I think 15 minutes does it.
Voila, your breakfast is ready.
You can replace the creme fraiche with bechamel sauce, and use dill instead of the coriander.