Eggs en cocotte with toast

Eggs en cocotte with toast

By
From
Recipes for a Great Life
Serves
1
Photographer
Greg Elms

When I was a boy growing up in France, ‘les oeufs en cocotte’ was a popular family dish and an affordable restaurant choice. This classic, gently cooked egg dish gets its name from the dishes in which the eggs are cooked. They are known as cocottes, or ramekins, and they look like little soufflé dishes. Each dish is just large enough to hold one egg.

Ingredients

Quantity Ingredient
2 eggs
salt
freshly ground black pepper
1 tablespoon chives, finely cut or snipped, (optional)
1 slice sourdough, wholemeal or wholegrain bread, toasted

Method

  1. Preheat oven to 180°C and lightly grease 2 small ramekin dishes with a little oil, butter or margarine.
  2. Break an egg into each ramekin dish and season lightly with salt and pepper. Place the ramekins on a small oven tray and pour enough boiling water into the tray to come about halfway up the sides of the dishes.
  3. Bake for 5–10 minutes, or until the egg whites are just set around the yolks.
  4. Sprinkle with chives and serve immediately with toast.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
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