Oeufs en cocotte

Oeufs en cocotte

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
10g butter
4 large eggs
4 tablespoons single cream
small piece parmesan cheese
salt
ground white pepper

Method

  1. Heat the oven to 180°C. Half-fill a roasting tin with hot water (to make a bain marie). Melt the butter and use to brush the insides of 4 ramekins.
  2. Break an egg into each buttered ramekin and season with salt and pepper. Pour 1 tablespoon cream over each egg and grate a little Parmesan on top. Carefully place the ramekins in the bain marie and bake in the centre of the oven for 10–15 minutes, or until the whites are set but the yolks are still runny. Serve immediately, as the yolks will continue to cook if left to stand.

Variations

  • Oeufs en cocotte with spinach: Wilt 200 g washed spinach, squeeze out any excess liquid, then roughly chop and sauté in a little butter. Season well, stir in 2 tablespoons double cream and divide equally between the ramekins before topping with the eggs. Proceed as for the main recipe.

    Oeufs en cocotte with mushrooms and tarragon: Sauté 200 g cleaned and torn mixed wild mushrooms in 20 g butter in a hot frying pan, and season well. Remove and leave to cool. Divide the cooled mushrooms between the buttered ramekins. Top with the eggs as for the main recipe, then sprinkle with a few tarragon leaves before pouring on the cream, grating over the Parmesan and cooking as above.
Tags:
Leiths School of food and wine
cookery course
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